Coconut Milk Crème Brûlée with Roasted Strawberry-Rum Compote
A lightened-up recipe with creamy deliciousness – a crackled sugar top is complemented with a fruity roasted sauce.
These small sized Crème Brûlées are the perfect indulgent dessert with less fat than traditional recipes… and no heavy cream!
Crème Brûlée is French for “burnt cream” which refers to the caramelized sugar on top of custard.
Perfect now as Strawberries are fresh from the farm!
See some of my other favorite Strawberry Recipes below!
I broke the hard sugar topping with a spoon, them added some Strawberry-Rum Compote – D-E-L-I-S-H!
An Exquisite Dessert – that is not exquisitely rich!
Did you Know?
The first printed recipe for a dessert called crème brûlée is from the 1691 edition of the French cookbook Le Cuisinier Royal et Bourgeois by Francois Massialot, a cook at the Palace of Versailles. That version was a sweet custard of egg yolks and milk with a burnt sugar crust.
Enjoy this delicious dessert!
Let me know what you think!
This dessert was on the menu at my Cooking Class at Leicht Cooking Studio, Greenwich CT in May.
All participants enjoyed this sweet ending as we torched the sugar to a hard shell, and dug in.
Stay tuned for my next class this summer!
Karen
Some More Tempting Strawberry Recipes:
Coconut Milk Crème Brûlée with Roasted Strawberry-Rum Compote
A lightened-up recipe with creamy deliciousness - a crackled sugar top is complemented with a fruity roasted sauce.These small sized Crème Brûlées are the perfect indulgent dessert with less fat than traditional recipes... and no heavy cream!
Servings: 10 servings
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Ingredients
- 2 cups coconut milk do not use "lite"
- 7 large egg yolks I use pasture raised
- 1/3 cup pure cane sugar non gmo
- 2 teaspoons vanilla bean paste* (can use 2t. pure vanilla extract)
- 1/4 teaspoon pure almond extract (optional but love)
- 1/4 teaspoon sea salt
- 6 teaspoons pure cane sugar (for the topping)
Instructions
- Preheat oven to 325 degrees. Bring a kettle of water to a boil - then turn down to a simmer - will use when cooking the Crème Brûlée (water bath.)
Make the Coconut Milk Base:
- Add coconut milk to a large sauce pan or pot and bring just to a simmer, remove from the heat. In a medium sized bowl - add egg yolks and sugar; mix well with a wire whisk for one minute until light and creamy. Add vanilla bean paste and sea salt.
- Add 1/4 of the coconut milk slowly, whisking to incorporate. Then add the remaining coconut milk, whisking until combined.
- Place the ramekins in a large baking dish to hold, with 2 " high sides. Transfer the mixture to a 2 cup pyrex measuring cup (this will make pouring a breeze!) Pour the mixture evenly into each of the ten ramekins.
- Place the dish into the oven and carefully pour the hot water around the ramekins - to reach half way up their sides.
- Bake for 40 minutes. They are done when they feel firm to the touch, and have a slightly golden color. Remove from the oven, set aside to cool.
Refrigerate the Crème Brûlée:
- Place the ramekins on a plate to hold, cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.
Add the Sugar Topping
- Sprinkle 3/4 teaspoon of sugar evenly on top of each cold Crème Brûlée. Using a blowtorch caramelize the sugar on top until golden brown, will harden quickly.
Adding the Strawberry-Rum Compote:
- "Crack" the sugar with a spoon - add some fruity compote to the center; enjoy!
Notes
Roasted Strawberry Compote with Rum:
Preheat oven to 400 degrees. Wash, dry and hull 6 large strawberries and cut them in quarters. (Will have 3/4 cup.) Add them to a small baking dish and toss with 1 teaspoon of neutral oil. Add 2 tablespoons sugar and a dash of grated nutmeg - toss to combine. Roast in oven for 5 minutes. Remove from oven and add 2 teaspoons of Caribbean rum; mix in. Serve warm or chill. Vanilla Bean Paste: A delicious paste with great natural vanilla flavor with the addition of real bean specks from the vanilla pod. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Preheat oven to 400 degrees. Wash, dry and hull 6 large strawberries and cut them in quarters. (Will have 3/4 cup.) Add them to a small baking dish and toss with 1 teaspoon of neutral oil. Add 2 tablespoons sugar and a dash of grated nutmeg - toss to combine. Roast in oven for 5 minutes. Remove from oven and add 2 teaspoons of Caribbean rum; mix in. Serve warm or chill. Vanilla Bean Paste: A delicious paste with great natural vanilla flavor with the addition of real bean specks from the vanilla pod. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Coconut Milk Crème Brûlée with Roasted Strawberry-Rum Compote
Amount per Serving
Calories
173
% Daily Value*
Fat
13
g
20
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
129
mg
43
%
Sodium
70
mg
3
%
Potassium
113
mg
3
%
Carbohydrates
13
g
4
%
Sugar
11
g
12
%
Protein
3
g
6
%
Vitamin A
172
IU
3
%
Vitamin C
0.5
mg
1
%
Calcium
24
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Recommended at Amazon
The one I use: Micro Torch
https://www.harborfreight.com/butane-micro-torch-63170.html
Karen Sheer
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