Coconut Almond Crème Brûlée

Name: Coconut Almond Crème Brûlée
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup heavy cream; 1/4 cup coconut cream; 1 tsp all natural bitter almond extract (only 1/2 tsp if using regular almond extract); 1/4 cup sugar; 1/4 cup unsweetened coconut flakes; 3 egg yolks; kettle of boiling water; pinch nutmeg (optional); 4 tsp sugar (for topping)

christina mikkelsen @cook_4766450

Agawam Massachusetts

Recipe takes 30 minutes to prep and 6 hours to set can refrigerate over night if needed.

christina mikkelsen @cook_4766450

Agawam Massachusetts

Recipe takes 30 minutes to prep and 6 hours to set can refrigerate over night if needed.

Saved

Ingredients

2 servings

1 cupheavy cream
1/4 cupcoconut cream
1 tspall natural bitter almond extract (only 1/2 tsp if using regular almond extract)
1/4 cupsugar
1/4 cupunsweetened coconut flakes
3egg yolks
kettle of boiling water
pinchnutmeg (optional)
4 tspsugar (for topping)

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Steps

1

Preheat oven to 350. In non plastic mixing bowl whisk together everything but the egg yolks until smooth. Whisk in egg yolks until smooth and uniform in color.
2

Pour mixture equally into two ramekins. Place ramekins in a deep baking dish and place dish onto oven rack. Sprinkle tops with nutmeg (if desired). Fill baking dish with boiling water until 2/3 of the ramekins are submerged being careful not to splash water into mixture.
3

Bake for 30-40 minutes or until the sides are set and the top is a light golden brown (centers will be jiggly)
4

Transfer to wire rack and let cool to room temperature (about two hours), then cover with cling wrap and refrigerate until set (about four hours). Can refrigerate up to one day.
5

After custard has set remove cling wrap and gently blot the tops of the Crème Brûlée with a paper towel to soak up any water from condensation. Sprinkle the tops with two teaspoons of sugar each and heat with kitchen torch for about two minutes until sugar is caramelized. Serve immediately and enjoy!