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SWEETS: Choco-Coco Almond Crème Brûlée

Gluten Free
Chocolate Coconut Almond Creme Brulee

18 Sep SWEETS: Choco-Coco Almond Crème Brûlée

I can never resist a crème brûlée. I have an uncontrollable urge to order it every time I see it on the menu at a restaurant. I love the sound of cracking the burnt sugar top then digging into that incredibly smooth, velvety custard. Totally orgasmic! 

I have 3 egg yolks left over from making marshmallow frosting the other day. What can I do with 3 egg yolks? Let’s see… béarnaise sauce, hollandaise sauce, mayonnaise, ice cream, custard, creme brulee!! CREME BRULEE!  Then I looked at my fridge, I’ve only got about 100ml double cream left. What can I do? Hmmm… Then a light bulb moment. I can use my Choco-Coco Almond Mylk I made! 

Creme Brulee is actually very easy to make and it make an impressive pudding for a dinner party. Best of all, you can make it ahead of the time (up to 3 days ahead), use a kitchen blow torch or your oven broiler to caramelise the sugar before serving.

 

Choco-Coco Almond Crème Brûlée
Yields 4
Creme Brulee is actually very easy to make and it make an impressive pudding for a dinner party. Best of all, you can make it ahead of the time (up to 3 days ahead), use a kitchen blow torch or your oven broiler to caramelise the sugar before serving. See my other recipe for making Choco-Coco Almond Mylk.
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Ingredients
  1. 3 Egg Yolks
  2. 1/2 tsp Vanilla Bean Paste
  3. 1 tbsp Raw Unrefined Sugar
  4. 1 tsp Raw Cacao Powder
  5. 100ml Double Cream
  6. 200 ml Choco-Coco Almond Mylk (see recipe from my blog)
  7. 2 tbsp Raw Unrefined Sugar (for caramelising)
Tools
  1. 4 Ramekins
  2. Small Heavy Saucepan
  3. Heatproof Jug/Bowl
  4. Whisk
  5. Roast Tin
  6. Kitchen Blowtorch (optional)
Instructions
  1. Preheat oven to 150ºC / 300ºF / 130ºC Fan / Gas Mark 2. Put 4 ovenproof ramekins (I save them from Gü puddings) in a roast tin. Set aside.
  2. Pour cream into a small heavy saucepan and bring to a boil over medium-low heat.
  3. Meanwhile put egg yolks and sugar into the heatproof jug/bowl, stir a little. When cream begins to boil, temper a little cream over yolk sugar mixture (means dribble a small amount of hot cream over the eggs and whisk rapidly), then in a steady stream pour the remaining hot cream into the sugary yolks and whisk rapidly. Add Choco-Coco Almond Mylk and raw cacao powder and whisk until combined and no visible lumps for raw cacao.
  4. Divide the mixture between the ramekins and transport the roast tin to the opened oven. Pull out the rack slightly and place roast tin on. Pour cold water into the roast tin to about 2/3 way up the ramekins.
  5. Back for about 35-40 mins until the custard is set and it should only wobble faintly when shaken. Cool and chill until cold.
  6. When ready to serve, scatter the tops of the cold brulees with 1/2 tbsp raw unrefined sugar. Use a kitchen blowtorch (if you have one) or hot oven broiler grill to caramelise the top. If you're using the oven broiler, you may need to cool the brulees back in the fridge to chill for another 30 mins before serving.
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