Coconut Crème Brûlée
Coconut Crème Brûlée
Excerpted from The Dairy-Free Kitchen by Ashley AdamsCoconut cream and egg yolks make this custard a rich affair of flavor and creamy texture. For dinner parties, prepare, bake, and chill the custards the night before and then just pop them under the broiler and back into the fridge a couple of hours before you’re ready to serve.
Yield: 4 servings
6 egg yolks
1/2 cup (100 g) granulated sugar, divided
1/2 teaspoon vanilla extract
Three 15-ounce (440 ml) cans full-fat coconut milk, refrigerated overnight
Prepare the dishes. Preheat the oven to 300°F (150°C, or gas mark 2). Set 4 crème brûlée dishes on a rimmed baking sheet or in a large casserole dish. Fill the bottom part of a double boiler with water and bring to a simmer.
Make the custard. In a small bowl, beat the egg yolks with ¼ cup (50 g) of the sugar and vanilla until
thick and pale yellow in color. Puncture the cans of coconut milk and drain out the liquid. Open the cans and scoop out the coconut cream (you should have about 2 1⁄2 cups [590 g]) into a small saucepan and heat over low heat until it almost comes to a boil but does not boil. Remove the pan from the heat. Stir half of the coconut cream into the egg yolk mixture, whisking vigorously to avoid cooking the eggs. Pour in the remaining coconut cream, whisking to combine. Transfer the custard in to the top of the double boiler and heat over the simmering water, stirring constantly, for 2–3 minutes, or until the custard is slightly thinner than pudding but coats the back of a spoon. (If your custard becomes bubbly or frothy, it’s been overwhisked; let it sit on the counter for a few minutes to settle down and then continue.)
Bake the custards. Pour the custard into the prepared crème brûlée dishes, place the baking sheet into the oven, and bake for 30 minutes. Cool the custards completely, then refrigerate overnight.
Broil the tops. Preheat the broiler. Sprinkle the custards with the remaining ¼ cup (50 g) sugar.
Place the dishes under the broiler until the sugar melts, 2–3 minutes, taking care not to let the sugar
burn (it’s okay to have spots of burnt sugar on the top, you just don’t want to have a completely
blackened crème brûlée). Cool the custards, and then refrigerate for 1–2 hours, or until set. Serve cold.
While 4% of the population suffers from diagnosed lactose intolerance, it is estimated that a staggering 50 million Americans suffer from some degree of dairy intolerance/allergy. Moreover, recent research has linked milk protein (casein) to cancer and autoimmune illnesses and found evidence that our bodies quit making the enzymes necessary to digest milk as we age—thus setting up those who consume a dairy-rich diet for IBS, allergies, and other autoimmune and digestive difficulties. Dairy has become the “new gluten”—something that people are realizing needs to be minimized in our diet whether they have a formally diagnosed allergy or not.
The Dairy-Free Kitchen contains 100 delicious recipes for the foods you love without the dairy. It also provides you with a wealth of information on weeding out hidden dairy in everyday foods and getting adequate levels of calcium and minerals from a dairy-free diet.