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The moment that you have all been waiting for, has finally arrived! I wish to present to you…..dairy-free Creme Brulee!!! Let’s all pause for a moment…..
Okay, for those of you who are not lactose intolerant, this may not be all that exciting. But for those of us who drool over the rich, creamy desserts at neighboring tables in restaurants, this is a major accomplishment!
This picture was taken about 5 minutes after I melted the sugar, so it looks a bit soft. If you place it back in the refrigerator and allow it to cool back down, it is just as thick and luscious as the real ones! Our astrological Cancer friends are ruled by the moon, and I thought I would take this opportunity to try out a dairy-free creme brulee…since it reminds me of the moon. Well okay, maybe it was just an excuse to try out a new recipe 🙂 I don’t think anyone would complain about being forced to eat this for dessert…..
For the vanilla bean: Simply slice thru the top of the vanilla bean, then use the side of the knife to scrape out the inside…..
I used everything that I scraped out of one vanilla bean to make this recipe. This is the kitchen torch that I used to melt the sugar…..
It’s not really for the kitchen, but it works perfectly. Apparently I do not own a double-boiler, crazy right? I thought I owned everything you could possibly use in a kitchen. Then I remembered seeing chef’s on TV use a stainless steel bowl, so I gave it a try. It worked perfectly, and I don’t have to store any additional pans!
Please remember that I am not a trained chef. I just get an idea in my head and go for it. Sometimes it works, and other times it does not. If I can make this, trust me, you can too!
So this ends the dinner portion of our Cooking with Astrology meal. In case you missed the previous posts, we started with a Shaved Fennel Salad with pineapple. Then we moved on to an Italian Seafood Pasta for the entree. Next up is an Italian Fritatta for breakfast. You won’t want to miss that, Alex absolutely loved it! Enjoy!
|Prep time||10 minutes|
|Cook time||40 minutes|
|Total time||50 minutes|
- 6 Large egg yolks
- 6 Tablespoons granulated sugar (divided)
- 1 Whole vanilla bean (scraped)
- 2 1/2 Cups full fat coconut milk
- 2 Tablespoons organic brown sugar
- berries for garnish (optional)
If you do not have a kitchen torch, you can place under the broiler in your oven for a minute or two to melt the sugar. Watch very closely, or it will burn!
You can substitute heavy cream for the coconut milk if desired.