We’ve always wanted to make Crème Brûlée but the thought of it seemed too intimidating. With some inspiration and contemplating, we decided to make it. Who wouldn’t enjoy some homemade crème brûlée anyways? We didn’t have a blow torch or heavy cream, so here’s our foodbucketlist rendition.
Makes 6 ramekins
1 1/4 cup (600 mL) of whole milk
1/2 cup (80 g) of raw sugar
6 egg yolks
2 1/2 tablespoons of desiccated coconut (optional)
1/4 teaspoon of cardamom powder
1/2 to 1 teaspoon of vanilla extract, depending on your tastes
1) Preheat oven to 320 oF
2) In a medium-sized pot under low to medium heat, heat the milk, coconut, cardamom, and vanilla extract until boiling. Strain with a sieve and cool in refrigerator for 30 minutes.
3) In a small bowl, separate egg yolks, add sugar, and whisk till combined.
4) Add cooled milk mixture to the eggs and whisk until fully combined.
5) Line a baking pan with tea towels and pour in boiling water until half-filled. The hot water and the tea towels help prevent the crème brûlée from separating as it cooks.
6) Pour the crème into 6 ramekins until 3/4 filled in each and place on baking pan. Bake for 30 minutes or until the mixture wiggles slightly. Place the ramekins in the refrigerator and chill for 4 hours.
7) After 4 hours, sprinkle raw sugar on top. Broil in the oven until sugar bubbles and forms a golden brown layer on top of the crème (takes about 5 to 10 minutes). You can also use a blow torch if it is convenient (be careful, though!), and torch until the sugar turns to a liquid, crisp golden brown layer.
8) Let cool for 10 or 15 minutes. Serve with fresh berries and enjoy.
If you have heavy cream or coconut milk lying around, use half whole milk and half heavy cream or coconut milk–more fat, the better it will come out.
The added coconut flakes give the crème brûlée a great, sweet taste along with the cardamom spices and vanilla extract.
We recommend adding a lot less sugar to the creme mixture; it turned out to be very sweet. If you have a strong sweet tooth, then follow as is on the recipe. Also, cook the crème brûlée long enough so it has a slight wobble; it should not be too liquidy.
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