Coconut creme brulee
Nov. 24th, 2008 08:49 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ellienihonNote to self-- I want to try this!
Coconut Creme Brulee
2 whole eggs
2 egg yolks
1/4 cup agave nectar or other sweetener of your choice
1/8 teaspoon salt
2 cups coconut milk
nutmeg (optional)
1. Preheat oven to 300 degrees F.
2. Mix all the ingredients together in a mixing bowl or large measuring cup.
3. Pour into six half-cup ramekins, dividing the mixture evenly between them.
4. Bake in a water bath for 25-30 minutes, or until a knife inserted in the center comes out clean. Custard will be just set and golden around the edges.
5. Cool, cover the tops, and place in the refrigerator.
To add the brulee:
1. Preheat your broiler.
2. Remove the covers from the ramekins, and sprinkle a thin coating of sugar evenly over the custard.
3. Put the custards under the broiler for just a few minutes. Watch them carefully and take them out the moment the sugar melts. Another few seconds and they will burn, so act quickly when the time is perfect.
Brought to you by www.sweetsavvyrecipes.com
Coconut Creme Brulee
2 whole eggs
2 egg yolks
1/4 cup agave nectar or other sweetener of your choice
1/8 teaspoon salt
2 cups coconut milk
nutmeg (optional)
1. Preheat oven to 300 degrees F.
2. Mix all the ingredients together in a mixing bowl or large measuring cup.
3. Pour into six half-cup ramekins, dividing the mixture evenly between them.
4. Bake in a water bath for 25-30 minutes, or until a knife inserted in the center comes out clean. Custard will be just set and golden around the edges.
5. Cool, cover the tops, and place in the refrigerator.
To add the brulee:
1. Preheat your broiler.
2. Remove the covers from the ramekins, and sprinkle a thin coating of sugar evenly over the custard.
3. Put the custards under the broiler for just a few minutes. Watch them carefully and take them out the moment the sugar melts. Another few seconds and they will burn, so act quickly when the time is perfect.
Brought to you by www.sweetsavvyrecipes.com
