Subscribe to THE DAILY RECIPE
 
Subscribe to DEAL OF THE DAY
 


April 26, 2019

Hi All!

"You don't have to be a four-star chef to eat like a gourmet"

Big belated Happy Birthday wishes to my big Sister today! She's not in town but I know she still reads this! Only fitting to top off the day with her ultimate favorite dessert recipe for CREME BRULEE. This is a sweet creamy custard with a caramelized topping served in a ramekin and typically something we reserve for a special occasions or fancy restaurants.

today's version is a decadently tropical with coconut and rum too. This is a wonderful dessert even if you
don't have the torch.

Go ahead and indulge a little it's worth it! And if you prefer a guilt-free treat instead (or both?) Scroll even further for a FRUIT SALAD recipe you can enjoy anytime.

Enjoy!
Marzee
Email Marzee
GopherArchives


A Gorgeous Dancing Animated Flame! These Dancing Solar Flame Torch Lights cast a safe, soft, stunning realistic flame. The secret is in the advanced circuitry built inside the lantern that control the LED light strip to give it the dancing flame effect.
One of the most popular and innovative LED Bulbs invented.
The Dancing LED Light will Awe You


COCONUT CREME BRULEE

Closeout EventINGREDIENTS:
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

~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~

SIMPLE SPRING FRUIT SALAD RECIPE

Some of the best things can be so simple and if you're
skipping on the yummy pudding-ie (my made up word)
dessert above here is a guilt-free treat you can
enjoy anytime...

INGREDIENTS:
1/2 papaya, cubed
1/2 fresh pineapple, peeled and cubed
2 kiwi fruit, peeled and cubed
1 teaspoon minced, fresh ginger
2 tablespoons orange juice
1 teaspoon sugar (optional)

DIRECTIONS:
Mix the fruit in a bowl. Crush the ginger into the orange
juice. Sprinkle the fruit with the orange juice. Add sugar
if needed.

Yield: 4 Servings
Category: Salads

Get rid of damp, musty areas in your house with the
Zarpax Reusable Dehumidifier Bags