*** A WORD FROM THE KITCHEN ***And a big Happy Birthday to my big Sister a little
early who I know is reading! What to make for her?
The ultimate favorite dessert CREME BRULEE she really
got me hooked on this stuff. This is is a sweet creamy
custard with a caramelized topping served in a ramekin
and usually served chilled. today's version is a
decadently tropical with coconut and rum. Maybe a few
chocolate dipped berries on the side? Yum!
Enjoy Sis and all!
Marzee
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RECIPE: COCONUT CREME BRULEE*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
INGREDIENTS:
1 cup heavy cream
1 cup coconut milk, fresh or canned
8 egg yolks
1/3 cup granulated white sugar
1 teaspoon vanilla
2 tablespoons Malibu rum
1/4 cup granulated white sugar (for the caramelized tops)
(optional) 3 tablespoons toasted, sweetened, flaked coconut
DIRECTIONS:
Preheat oven to 300 degrees. In a large bowl, combine the
cream, coconut milk, egg yolks, sugar, vanilla, and rum.
Whisk until smooth. Skim off any foam or bubbles. Divide
mixture among 6 ramekins or custard cups. Place in a water
bath and bake until set around the edges, but still loose
in the center, about 50 minutes. Remove from oven and leave
in the water bath until cooled. Remove cups from water bath
and chill for at least 2 hours, or up to 2 days. When ready
to serve, sprinkle about 2 teaspoons of sugar over each
custard and caramelize with small butane torch. When the top
has hardened, sprinkle the toasted coconut evenly over the
finished creme brulee.
NOTES: To toast coconut, spread it out in a thin layer on a
baking sheet. Place in a 300 degree oven for 10 to 12 minutes,
until lightly browned. Shake the baking sheet a few times while
toasting, checking often to be sure it doesn't burn.
Also, if you do not have the torch you can put under the
broiler one at a time to caramelize the sugar but watch carefully
to prevent burning them.
Yield: Serves 6
Category: Desserts
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MARZEE'S CORNER*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
EASY CHOCOLATE DIPPED STRAWBERRIES16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening,
stirring occasionally until smooth. Holding them by
the toothpicks, dip the strawberries into the chocolate
mixture. Lay on a sheet lined with waxed paper and
chill for a few hours. (be sure the berries are
thoroughly dry to allow chocolate to stick properly)
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