Tropical Flavors with a Luxurious Finish
Last week I made those incredible Toasted Marshmallow Sweet Potato Blondies that everyone loved so much. They seriously disappeared fast. That was also my first time using my new food torch. This weekend, I had a small dinner party and I was thinking how I could use my torch again. It’s such a cool kitchen gadget. I mean, why should it sit in the drawer like that just waiting to be used? Nobody puts Baby in the corner! Or the drawer. Or whatever.
Anyway, I was at Bed, Bath and Beyond where I fell into the Beyond section and came back out with 8-ounce ramekins for Crème Brulee. I figured that’s what I’d make for my guests, but I started second guessing myself. I mean, Crème Brulee is a perfectly lovely dessert. It’s creamy, sweet, and sensual plus the caramelized sugar on top adds that textural crispness to it that kicks this notorious dessert up a notch. But I wanted to kick it up 2 notches. Or 10. How could I make my Crème Brulee next-level?
Then it hit me. My husband just loves my Coconut Ginger Ice Cream that I make, so why not find a way to incorporate that into Crème Brulee form? And that’s exactly what I did.
And you know what? It’s flawless. Seriously. The tropical flavors really added that extra element I was going for. Everyone at the table kept raving about it, so much so that I decided to share my special recipe with you.
So get your kitchen torch and your ramekins ready because we’re going to make the most delightful Crème Brulee you’ve ever had outside of a ritzy restaurant!
Makes six 8oz ramekins or ten 4oz ramekins
1 1/2 cup heavy cream
1 1/2 cup coconut milk
3/4 cup sugar
6 egg yolks
1 tsp vanilla extract
1 tsp coconut extract
1 tsp nutmeg
2 tbsp ground ginger