I just arrived in Minnesota, but I have to admit that I’m already missing California. I was really enjoying the ocean, running in the sunshine, and the warmth. Last week I ventured down to the pier to snap some photos before the sun set. It still felt like summer with my toes in the warm sand and the salty ocean breeze on my face.
Even though California is beautiful, I have to admit that there is nothing better than Fall in Minnesota. I can actually enjoy a steaming cup of hot chocolate filled with jumbo marshmallows. I can go apple picking and make the best apple crisp. Oh and what about soups?! I plan on eating spicy chili for a whole week! Plus who could forget about Fall fashion? I plan on shopping for cute hats. scarves, mittens, and boots.
But do you know what the best thing about Fall is? THE absolute best? Dessert! You know the ones that are served with a cup of hot coffee and good conversation.
Like Creme Brulee! But not just any Creme Brulee; this baby is made with light coconut milk so it has a slight coconut flavor. It’s pretty heavenly and actually lower in calories than your typically creme brulee.
Now you’re probably thinking that this seems like the type of dessert you would serve in a fancy restaurant, and appears pretty complicated. BUT here’s the thing: it’s incredibly easy actually WITH or WITHOUT a kitchen torch!
Let me explain.
Creme Brulee is basically a cream and egg yolk based dessert (custard) with a caramelized sugar topping. They are usually served in ramekins and baked in a water bain to keep moisture in the oven while also prevent the custard from overcooking. Once done baking, the custard need to be refrigerated before serving. Once they are ready to serve, simply sprinkle the tops of the custards with sugar, place ramekins back in the oven and turn on your broiler. Broil for a few minutes, watching VERY carefully so that you don’t burn the dessert.
How easy is that? Warm and chilly fall evenings are about to get delicious.
Know what’s even better? A good kitchen torch that makes this process so much more fun. Plus, it’s great for toasted marshmallows and using on meringues!
Sooooooo…. I’m giving away a Bonjour Gourmet Creme Brulee 5 Piece Set!
This giveaway has ended. Thanks to all of those who participated! Check back for more giveaways soon!
This giveaway comes from BigKitchen.com, a great website to help you find all of your baking and cooking needs!
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Disclaimer: All opinions here are always my own. I received this creme brluee set from BigKitchen.
- 1 cup unsweetened light coconut milk (I used the canned light coconut milk from Trader Joe's)
- 1 cup heavy cream
- 8 egg yolks
- 3/4 cup sugar, plus 2 tablespoons
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
- Preheat oven to 300° F.
- In a medium bowl combine yolks and 3/4 cup sugar until creamy. Add vanilla and whisk again.
- In medium saucepan heat cream and coconut milk over low heat and bring to a slight boil; remove from heat immediately and set aside to cool for 1-2 minutes. Slowly add cream into egg yolk and sugar mixture and whisk until creamy and well combined.
- Pour custard evenly into 4 ramekins and place in a baking dish/pan. Add enough hot water to come halfway up the sides of the ramekins.
- Bake for approximately 40-45 minutes until custard is almost set, but still very slightly jiggly in the center.
- Once done baking, cool at room temperate then refrigerate for an hour.
- Preheat oven to broil.
- Mix 2 tablespoons of brown sugar and 2 tablespoons of regular sugar in a bowl. Sprinkle evenly over the tops of the custard. Place dish under broiler until sugar begins to melt and caramelize. Watch carefully, this shouldn't take more than a few minutes!
- Place back in refrigerator for up to 30 minutes if you like your creme brulee served chilled.
- Cool until ready to serve or chill until cold. When ready, sprinkle with about 2 tsp white sugar and torch until crispy and brown.
- Pour mixture evenly into 6 6-ounce ramekins (custard dishes). Place ramekins in a baking dish and add enough hot water to come about half way up the sides of the ramekins.
- Bake for approximately 40-45 minutes until custard is almost set. The custard will be mostly firm but still jiggle slightly in the center when tapped.
- Remove from water bath and let cool slightly. Place in refrigerator and chill overnight.
- Just before serving sprinkle 1 to 2 teaspoons of sugar over each custard. Use a torch to melt the sugar OR place ramekins on a cookie sheet and then under a preheated broiler. Cook until sugar is a golden brown (about 3 minutes).
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