Coconut Almond Crème Brûlée. Coconut Crème Brûlée is so easy to make and tastes like paradise! As an Amazon Associate I earn from qualifying purchases. Crème brûlée also known as burnt cream, is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel.

Whip up a creamy dreamy Crème Brûlée made dairy free with Dream Ultimate Almond. This silky smooth crème, with its lightly-whipped feel and unique scent, enriches the skin with an infusion of vitamin A, C and E. Grape seed and rice bran oil condition, vanilla extract and honey soothe, and sweet almond, hydrolyzed rice. You can cook Coconut Almond Crème Brûlée using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Coconut Almond Crème Brûlée

1. It's 1 cup of heavy cream.
2. Prepare 1/4 cup of coconut cream.
3. It's 1 tsp of all natural bitter almond extract (only 1/2 tsp if using regular almond extract).
4. You need 1/4 cup of sugar.
5. It's 1/4 cup of unsweetened coconut flakes.
6. You need 3 of egg yolks.
7. Prepare of kettle of boiling water.
8. It's pinch of nutmeg (optional).
9. It's 4 tsp of sugar (for topping).

Cornstarch keeps the crème brûlée from separating, allowing you to make the custard up to two days before serving it. This dessert is wonderful served with a compote of starfruit, papaya, pineapple, and strawberries. This crème brûlée has a wonderful smooth interior with a creamy coconut flavor. Crème brûlée is a very popular dessert that you will find in almost every fine dining restaurant.

Coconut Almond Crème Brûlée step by step

1. Preheat oven to 350. In non plastic mixing bowl whisk together everything but the egg yolks until smooth. Whisk in egg yolks until smooth and uniform in color..
2. Pour mixture equally into two ramekins. Place ramekins in a deep baking dish and place dish onto oven rack. Sprinkle tops with nutmeg (if desired). Fill baking dish with boiling water until 2/3 of the ramekins are submerged being careful not to splash water into mixture..
3. Bake for 30-40 minutes or until the sides are set and the top is a light golden brown (centers will be jiggly).
4. Transfer to wire rack and let cool to room temperature (about two hours), then cover with cling wrap and refrigerate until set (about four hours). Can refrigerate up to one day..
5. After custard has set remove cling wrap and gently blot the tops of the Crème Brûlée with a paper towel to soak up any water from condensation. Sprinkle the tops with two teaspoons of sugar each and heat with kitchen torch for about two minutes until sugar is caramelized. Serve immediately and enjoy!.

By :Healthy Instant Pot Cookbook by Dana Angelo White. Instead of heavy cream, this crème brulee features whole milk and coconut milk to create a lighter, velvety-sweet version of one of my all-time favorite obsessions. Our Crème Brûlée Almonds are layered with the caramelized sugar coating like the famous dessert. With a luscious, sweet creme flavor and the goodness of the best California almonds, it's hard to believe a spoon is not required to enjoy these treats. An Original Recipe by Not Quite Nigella.