Coconut Milk Creme Brulee
Life is delicious. After a packed weekend of family and amazing food and lit fires and lots of hugging, I sat back at a desk Monday morning, worked the day away, then packed Mitra and my Christmas loot into my little blue Subaru and booked it back to NYC. Because I had a guest coming over. A man. Who was cooking me dinner.
I’m not the easiest person to cook for, having this whole gluten and dairy free diet thing. My last two boyfriends were great eaters and practically non-existent cooks (Ruark, three bf’s ago, makes a meat sauce to die for). Being domestically bent, I easily fall into the role of kitchen wizard (so a friend once called me) in relationships. I now have a “no cooking for you before the 4th date rule” (a loose rule, but there nonetheless). So a guy offering to come to my place to cook on our second date… was a first.
(Side note: I’m getting distracted writing up this post because there’s a horrible holiday movie my roommate recorded playing and while it’s truly wretched Mark-Paul Gosselaar is a-DOR-able. Definitely aging well.)
While I made some fancy cocktails (ginger ale, fresh sweet lime and zested ginger with bourbon for me and vodka for him), date man made us an incredible dinner. Flavorful, tasty, relaxed, and much appreciated. I made dessert. A dairy-free creme brulee with loads of vanilla and a perfectly torched crust.
We didn’t end up eating it. Cocktails with neighbors led to a late evening and full bellies. So tonight my under-slept self enjoyed the crap outta it while watching Mad Men (and said horrible/adorable Christmas movie) and cuddling with the dog. Neighbors upstairs got the rest. It’s dense and just sweet enough, with the perfect little crunch. Using vanilla bean gives it an incredible punch. I’ve so missed creme brulee, and now I’ve been satiated.
Let me know if you make it, and who you share it with, and how you adapt it, and what you think.
Cheers to second dates, Christmases full of goodness, Mad Men and little dogs.
Crunchy crust and lightly lemon scented biscuits
This recipe made FoodBuzz’s Top 9 on December 29th! Thanks for all the buzzing love!
- 5 large egg yolks
- 2 large eggs
- 1/2 cup white sugar plus more for dusting
- 1 cup full-fat coconut milk
- 1 vanilla bean, scraped
- 4 5oz ramekins
- glass or ceramic baking dish
- kitchen torch
Preheat oven to 300° F. Set a pot or kettle full of water on to boil.
In a medium bowl whisk eggs, egg yolk, sugar and vanilla until creamy and smooth. Add coconut milk and blend until smooth.
Pour into ramekins.
Place in ceramic baking dish and pour hot water until it comes halfway up the ramekins.
Bake for about 40 minutes, until just slightly jiggly in the middle.
Cool until ready to serve or chill until cold. When ready, sprinkle with about 2 tsp white sugar and torch until crispy and brown.
Notes: It’s a bit dense. I based the recipe on one that used lemon to cut the thickness. But unlike some other dairy-free creme brulee recipes you won’t have to worry about it not setting. While I was totally pleased with this turnout, you could probably omit one yolk and still find success.
Also, HERE’S THE TORCH I HAVE. You’ll use it more than you think you will. Charring marshmallows and browning meringue are just two fun things…
Makes mouths happy