Creme Brulee (01-02-20)

Tabitha leads listeners through a cooking audio where she prepares creme brulee, a classic French custard using coconut cream for a tropical twist. 

This is a great restaurant style dessert that can be made at home very easily.  Creme Brulee is the perfect thing to savor after a romantic meal.   Serve with Tuile Cookies and Berries for classic French Flair.  It was the White race that developed fine cuisine (gastronomy).

1 quart heavy cream or two cans of coconut cream plus 1/2 cup water

1/4 tea. vanilla bean powder

1 teaspoon vanilla extract

1/2 cup maple sugar (for the custard)

1/2 cup superfine cane sugar (for the brulee)

8 large egg yolks

2 quarts hot water

1. Preheat the oven to 325 degrees F (160 C).
2. Place the cream (or coconut cream and water) and vanilla bean powder into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes.  Stir in vanilla extract.
3. In a medium bowl, whisk together 1/2 cup maple sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Strain mixture through a sieve.  Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
4. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the 1/2 cup superfine cane sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.