Tuesday, December 2, 2014

Coconut Crème Brûlée (makes 6 full size or 12 half size ramekins)

I first made non-dairy crème brûlée using strictly coconut milk instead of my normal heavy cream so that my mother can eat it as she is moderately lactose intolerant. The final result turned out creamy; much better and tastier than I had imagined. 
During my visit to New Jersey visiting my parents-in-law I decided to make this same dessert for them. However, I made them half size portions instead of full size for health reasons. My in-laws love sweets but they do not want to overindulge.

The beautiful table cloth and matching dishes belong to my mother-in-law. The table cloth was passed down from my husband's maternal grandmother to her daughter. The striking trumpet-shaped with intense blue gentian (enzian) flowers grow wild in the Bavarian (German) Alps and these items are a constant reminder of where a part of my husband's ancestors came from.  

Coconut Crème Brûlée (makes 6 full size or 12 half size ramekins)


8 large egg yolks
2 Tbsp white sugar (or according to your taste)
2 cups coconut milk (500 mL)
1/2 tsp vanilla extract
Boiling water (for bath)
Turbinado sugar (raw sugar), about 1/4 to 1/2 tsp per ramekin (or according to your taste and health)
Fresh raspberries, garnish if interested


1) Boil water in a kettle (this will be for the water bath), preheat the oven at 350 degrees F.
2) In a medium size metal or glass bowl, whisk yolks and white sugar lightly together, set aside.
3)) Pour the coconut milk and vanilla extract in a small pot over medium high heat.  Once the liquid starts to boil turn heat down to a simmer, stir occasionally for about 5 minutes.
4) Temper the cream and vanilla mixture initially one ladle at a time to the bowl with the yolks and sugar, while constantly whisking the contents.
5) Place the ramekins in casserole dishes.  Pour each ramekin with the mixture.  Place the casserole dishes with the filled ramekins inside the oven.  Pour the hot bath water into the casserole dishes. Take care not to burn yourself or pour any water inside the ramekins.
6) Bake for about 30 minutes, remove the casserole dishes and let them cool completely.
7) When ready to eat, sprinkle the turbinado sugar (or according to your taste) on top of each ramekin and blow torch the top to caramelize the sugar.  You may put the ramekins in the oven to broil (for a minute or two) and this will help caramelize the sugar.  Keep a close eye on the ramekins while they are in the oven as the high heat will easily burn the sugar instead of caramelize it.
8) Serve with fresh fruit and hot coffee or tea if desired.
9) For any that you cannot eat right away you may wrap each ramekin in plastic and refrigerate.

*I used a can of good coconut milk which is a little short of 2 cups (came to 403 mL).  The can contains a large part of cream so I was able to add extra water to make it 2 full cups (500 mL).  If using canned coconut milk be sure to shake well before opening.
*If you can use this recipe to make 6 full size ramekins then you may need to increase the baking time to about 40 minutes.

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