I love a good brulee recipe. This is a beautiful rich one. You’ll want to use pastured eggs and grass-fed butter if you can find them.
When you’re heating the milk mixture be careful not to overheat. I have a really big dutch oven I use for the water bath because I like to have the handles when I’m sliding in and out of the oven.
| Servings | Prep Time | Cook Time | Passive Time |
| 4People | 10Minutes | 40Minutes | 1Hour |
| Servings | Prep Time |
| 4People | 10Minutes |
| Cook Time | Passive Time |
| 40Minutes | 1Hour |
Ingredients
- 2/3 Cup Heavy cream
- 1/2 Cup Coconut Milk Unsweetened
- 5 Large Large egg yolks Yolks only
- 1 tsp Vanilla
- 1/2 Cup + 1 Tbs Granulated sugar
Servings: People
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Ingredients
Servings: People
|
Instructions
- Combine cream and coconut milk in a small saucepan and heat just until scalding.
- Preheat the oven to 350°F. Line a small 3-inch tall roasting pan with parchment paper.
- In a medium bowl whisk together egg yolks, vanilla, and 1/2 cup sugar until pale yellow and thick. Slowly add warm milk mixture, whisking well to combine.
- Divide mixture between four 1/2 cup ramekins and place in roasting pan.
- Pour boiling water into roasting pan to come halfway up sides of ramekins and carefully place entire pan into the oven. Bake for 30 to 40 minutes or until the custard is almost set but still jiggles in the center.
- Remove from oven and carefully lift ramekins of pan, placing on a flat plate or tray. Refrigerate until completely.
- Just before serving, sprinkle remaining sugar over the tops of the custards and using a kitchen torch or oven broiler, quickly brown the surfaces. Serve immediately.
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This sounds good! I’ll try it.