Sunday, August 24, 2014
I made this easy easy crème brûlée and even bruléed it with coconut palm sugar- came out great!! I use stevia but you could use honey if you wanted. Sometimes I put a touch of honey to round out the stevia flavor.
Those of you who also use raw milk and cream (I highly recommend!), this is not a recipe you can used slightly soured milk for. Use it fresh. And, save these egg whites, we can put them to use in something!!
ALTERNATIVE: You could use a thin layer of melted Lindt 85% chocolate (which is low carb) on top and refrigerate. It will crack like a crust if you make it thin enough. . if you don't want to use coconut palm sugar.
I adapted this recipe from Martha Stewart's website.
Gfree Crème Brûlée with Stevia & Coconut Palm Sugar
1 1/4 cups organic heavy cream
1 1/4 cups organic milk
2 Tablespoons vanilla extract
6 large egg yolks
1/4 teaspoon high quality stevia extract powder
2 Tablespoons honey or stevia to taste
~2 teaspoons coconut palm sugar
Preheat oven to 300˚F. Make sure there is a rack 1/3rd the way up from the bottom. Choose a roasting pan big enough to hold 4 six-ounce dessert cups and fill with enough water to go halfway up the cups. Place the pan in the oven, without the cups.
Combine cream and milk in a medium sized saucepan and bring to a boil. Remove from heat as soon as it boils.
Whisk together well the egg yolks, stevia, and honey, if using. Slowly whisk in the hot milk mixture. Add vanilla and combine well. Pour mixture into cups and place them into the pan of water. Bake 30 - 40 minutes until custard is set and is no longer liquid when lightly touched in the center. It may crack under your finger but as long as your finger is not breaking through to liquid, it should be cooked. Remove from oven, and place cups on a wire rack to cool if you are serving warm, or cool off then place in fridge to serve later. These are great cold, but are delicious warm as well if you are short on time.
When ready to serve, make sure there is a oven rack near the top and turn the oven on High Broil and let it heat up. Sprinkle a little (1/2 tsp each cup) coconut palm sugar on top of each dessert cup. Place under broiler for one minute or until it looks wet, boiling, and about to burn. Take out, let cool a few minutes, then serve.