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Coconut Almond Crème Brûlée

How to Cook Recipes Coconut Almond Crème Brûlée using 9 ingredients and 5 steps

Coconut Almond Crème Brûlée - Coconut Crème Brûlée Three taps of a spoon cracks the caramelized sugar, exposing a silky custard cream centre of our Coconut Crème Brûlée, made using minimal ingredients and simple steps. Crème brûlée is the ultimate dessert. Prepare baking sheet pan with parchment paper or silicone baking mat. In a medium bowl, whisk together almond flour, coconut flour, salt, and xanthan gum. In a large bowl, cream butter using an electric hand mixer.

Coconut Almond Crème Brûlée

Our dairy-free Crème Brûlée recipe is one you're sure to make all year round.

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You can have Coconut Almond Crème Brûlée using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients cook Coconut Almond Crème Brûlée

  1. Prepare 1 cup heavy cream.
  2. Prepare 1/4 cup coconut cream.
  3. Prepare 1 tsp all natural bitter almond extract (only 1/2 tsp if using regular almond extract).
  4. You need 1/4 cup sugar.
  5. It's 1/4 cup unsweetened coconut flakes.
  6. You need 3 egg yolks.
  7. Prepare kettle of boiling water.
  8. It's pinch nutmeg (optional).
  9. It's 4 tsp sugar (for topping).

Coconut Almond Crème Brûlée step by step

  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!.

Coconut Almond Crème Brûlée - The crackly golden torched top is just divine. If you don't own a kitchen torch, place the crème brûlée up to a broiler for a minute, until the sugar caramelizes. Before serving, cover the top of each crème brûlée with a layer of coconut sugar, then using a kitchen blow torch**, heat the coconut sugar until it melts and forms a hard, sugary crust. You need to keep the flame moving so that you don't burn the sugar. Try it with espresso, cinnamon, hazelnut, almond, coconut or lemon. Low-FODMAP Crème Brûlée is SO delicious, versatile and naturally gluten-free. Add heavy cream, coconut milk, and coconut extract to a small saucepan. Thank you and good luck