Desserts

Guilt-free Coconut Creme Brulee

November 7, 2012
coconut-creme-brulee

This is not THE classic creme brulee recipe, but it’s quite decent, especially considering it contains no cream and only 3 eggs. You can replace some of the milk for coconut milk for a stronger taste of coconut.

Ingredients:

  • 2 cups milk
  • 1/2 cup shredded unsweetened coconut
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons brown sugar for topping

Directions:

  1. Preheat oven to 325 F.
  2. In a saucepan, bring to boil the milk with the vanilla extract and coconut.
  3. While the milk heats,  beat the eggs with the sugar and cornstarch in a mixing bowl until thick and creamy.
  4.  Add the milk in the egg mixture a little at a time, stirring continually.
  5. Pour the mixture into ramekins placed in a water bath and bake for 40 to 60 minutes depending on the size of the ramekins.
  6. Remove from the water bath and let cool, then refrigerate at least 1 hour. Sprinkle with brown sugar and caramelize under broiler for about 1 minute.

Based on the book Qu’est-ce qu’on Mange?

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