DAIRY FREE SUGAR FREE CRèME BRûLéE .
This dairy free, refined sugar free recipe is adapted from Iced Gem Bakes Chef Gemma McFarlane, Author of Gluten, Nut, Egg and Dairy Free Celebration Cakes. I used alternative sweeteners to make it sugar free Needless to say this recipe celebrates free range pasture fed chicken eggs so it is not egg free. The key ingredient besides the egg yolks is the coconut creme which works perfectly with the eggs to make the Crème Brûlée. You must be sure to use coconut creme which I get from Trader Joe's.
Provided by IMA Starr @imastarr2012
Categories Puddings
Number Of Ingredients 7
Steps:
- Whisk together the isomalt, coconut palm sugar, cornflour, vanilla and egg yolks together.
- Bring the coconut cream to the boil and whisk onto the egg mixture. (temper )
- Pour the mixture back into the saucepan and stir over a low heat until the mixture is thick enough to cover the back of the wooden spoon. Do not boil or the mixture will scramble.
- Pour the mixture into Crème Brûlée ramekins. Allow to cool. When cool place in the fridge until needed.
- When ready to serve, sprinkle with coconut palm sugar and place under a really hot grill or caramelize the sugar with a kitchen blowtorch and serve.
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- Preheat oven to 350 degrees F (177 degrees C) and place rack to the middle position. Heat water in a tea kettle until hot, but not boiling. Find a pan large enough to fit the 4 ramekins and deep enough to add water halfway up the sides of the ramekins.
- Add the yolks and 1 tablespoon (14 g) of the granulated sweetener to a medium bowl. Beat well to completely break up the yolks. Remove any chalazae that remain.
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- In a small saucepan over medium-high heat, combine the fresh mango puree, coconut milk, and vanilla bean. Stir well. Bring mixture to a boil.
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5/5 (1)Category DessertServings 4Total Time 1 hr 5 mins
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- In a medium saucepan, combine the coconut cream. It’s okay if a tiny bit of the liquid gets into the pan but for the most part, you ONLY want the cream and not any of the liquid at the bottom of the can.
- Stir in the vanilla extract and heat the pan over medium until it just starts to simmer. Once simmering, take off of heat, cover, and let for 15 minutes.
- When the coconut cream mixture is nearly ready, cream together the egg yolks and the sugar using a stand mixer or hand mixer. Whisk until the yolks start to get lighter in color and the mixture is a bit fluffy.
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- Preheat the oven to 300 degrees F. Fill a tea kettle with water and bring it to a full boil. Place a casserole dish on top of a baking sheet and get out 4 small ramekins (or oven-safe bowls).
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- Whisk the egg yolks together vigorously in a mixing bowl. Add a small amount of the coconut mixture to the egg yolks, then immediately whisk vigorously. Continue slowly adding the coconut milk mixture to the mixing bowl with the egg yolks, whisking very well between pours, until all the coconut milk is incorporated. This process should take three minutes or so – if you go to quickly, the yolks with turn into scrambled eggs.
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Estimated Reading Time 2 mins
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- Heat the coconut cream and the vanilla bean pod in a saucepan over a medium heat. Wait until the coconut cream starts to simmer and the first bubbles appear. Do not boil! Take off the heat and let it cool for about 15 minutes. (If you are using vanilla extract instead of the vanilla bean, add it now.)
- Add the egg yolks and the powdered erythritol to the mixing bowl with the vanilla bean seeds. Blend with an electric mixer for 2-3 minutes until the eggs are pale, frothy and double the size.
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From sugarfreemom.com
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- Place the cream in a pot over medium heat and bring to a boil. Stir then remove from heat, cover, and allow to sit for 15 minutes. Uncover, stir, and let cool 5 minutes.
- In another bowl, whisk yolks and the rest of the ingredients together until smooth. Add cream to yolk mixture a little at a time to temper. Stir continually while gradually adding the rest of the cream. Pour into 6 (7 to 8-ounce) ramekins. Place ramekins into a roasting pan. Pour hot water halfway up sides of ramekins in roasting pan.
- Bake until set, but center still trembling—about 45 minutes. Remove from oven and refrigerate for 2 hours or up to 3 days.
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- In a large skillet, add maple syrup, coconut cream and vanilla extract over medium heat. Stir mixture until very lightly boiling (do NOT let it fully boil). Cook for 5 minutes, stirring every 30 seconds or so. Remove from heat.
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- Preheat your oven to 325. I like to give my ramekins a quick spray with nonstick as well. Place the ramekins into the roasting pan.
- To prepare a vanilla bean, simply split it in half lengthwise and scrape the seeds into a bowl. In a 3-4 quart saucepan, on medium to high heat, bring your vanilla and cream to a boil. Remove from heat and allow this to cool, covered, while you work (allow to cool for 15-20 minutes before adding it to the eggs).
- Next, in a medium mixing bowl whisk together the sugar free powdered sugar with the egg yolks, whisking the yolks well.
- For the next step, we will add the now somewhat cooled vanilla and heavy cream to the eggs. To do this, we will add 1/3rd of the vanilla and cream at a time, stirring continuously. When all of your vanilla and cream has been added and stirred in, you can transfer it to the individual ramekins. Fill the roasting pan with the hot water, covering the ramekins about half way. Bake the creme brulee until it begins to set, about 45-50 minutes (time has to do with size of your ramekins). There should be no liquid in the center. Refrigerate the creme brulee for at at least an hour and a half. To do so, allow the ramekins to cool for five to ten minutes and then transfer them to a rimmed baking sheet.
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- Pour coconut milk into saucepan on medium heat. Cut the vanilla bean in half lengthwise and place cut side up on the cutting board. Using the back of a small knife, scrape the seeds from the pods and whisk them into the coconut milk. Heat until just before it comes to a simmer then remove from heat.
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- Prepare a cookie sheet with parchment paper on top and put inside oven turned to 200 degrees.
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From pinterest.ca
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From primalpalate.com
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From olivemagazine.com
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