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Liquorice crème brûlée recipe


  • Recipes
  • Dish type
  • Dessert
  • Creme brulee

If you're a liquorice lover you'll love this decadent dessert! The addition of liquorice powder gives these little pots a wonderful flavour.


Essex, England, UK

6 people made this

IngredientsServes: 6

  • 1 litre double cream
  • 45g organic liquorice powder
  • 240g egg yolks
  • 140g caster sugar
  • brown sugar, for sprinkling

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Heat the cream with the liquorice powder until it reaches around 80 degrees C (bring to a simmer but do not boil). Remove from the heat and leave for 30 minutes.
  2. Beat the egg yolks and the caster sugar together. Mix the egg yolk mixture with the liquorice cream and pour into 4 to 6 ramekins.
  3. Bake in the oven in a bain-marie in a deep roasting tin for about 1 hour in a preheated 100 C / Gas 1/4 oven. Remove and leave to cool.
  4. Sprinkle with brown sugar and caramelise with a blowtorch. If you don't have a blowtorch, you can also pop them under the grill to caramelise the top but you may need to put them back into the fridge for a little while afterwards to cool down before serving.
  5. Serve on plates decorated with liquorice powder or with small liquorice pieces.

See it on my blog

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Easy Italian

If this is you, I recommend you try Italian. Most children love pasta, some of the Italian desserts are wicked – hello gelato! – and there’s a really easy way to serve up an impressive starter too. The trick is getting great quality. I’ve been working with Vorrei, an online Italian food shop to cook up a three-course dinner that’s impressive enough to serve to adults, but simple and tasty enough to share with the kids. So you can host an impressive dinner party that’s guaranteed to please everyone. And better still, it’s quick and easy.


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About Myriam

If I am what I eat, well I am awfully sweet. I have been sharing recipes on Hap & Tap for over 8 years now and the vast majority of them are sweet recipes: pie, dessert, cake, cookies, ice cream, and more.I love it. This passion for sweetness helped me win the Belgian Food Blog Award 2017 in the Best Baking & Sweets category and the Tarte à Moi competition. Because of that, you can still buy my red fruit crème brûlée tart in Delhaize.

I am a fan of Zùsto for several reasons: I love the fact that thanks to Zùsto, everyone (including diabetics) can enjoy sweet food again without there being any limits.


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Spumone Antico Gelato
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Snickers® Gelato
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Guinness® Beer Gelato
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Blackberry White Chocolate Frozen Pops
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Easter Egg Hunt Gelato
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Pistachio Lemon Cream Gelato
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Chocolate Lavender Gelato
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Vanilla Strawberry Panini Gelato
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Panini Gelato
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Pain Perdu with Cinnamon Gelato
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Frozen Cupcakes
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Organic Chocolate Raspberry Gelato
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Pino Pinguino® (Chocolate Hazelnut) Gelato
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Vanilla Dark Chocolate Swirl Gelato
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Spring Frozen Pops
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Coquito Gelato
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Coconut Gelato
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Strawberry Shortcake Gelato
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Hazelnut Venetian-Style Gelato
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Tiramisu Coffee Gelato
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Tiramisù Veneziano Gelato
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Strawberry Gelato
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Strawberry Cheesecake Layered Gelato
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Strawberry Banana Gelato
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Vanilla Whiskey Caramel Gelato
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Gingerbread Gelato
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Snickerdoodle Gelato
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Salted Peanut Frozen Pops
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Salted Caramel Gelato
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Root Beer Float
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Rocky Road Gelato
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I Scream Gelato
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Green Apple Crunch Gelato
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Gelato Mold
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Creamy Caramel Bacon Gelato
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Cream Cheese Gelato
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S'mores Gelato
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Coffee Liqueur Gelato
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Milk Stout Beer Gelato
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Coffee Cookie Crunch Gelato
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Torrone Pistachio Gelato
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Swiss Chocolate Gelato
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Coffee Biscotto Gelato
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Sweet Potato Pie Gelato
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The Gelato Graveyard
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Hazelnut Latte Gelato
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Hazelnut Dog Gelato
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Pannamore Gelato
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Peanut Butter Cookie Gelato
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Peppermint Candy Gelato
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Orange Cream Frozen Pops
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Oatmeal Cookie Gelato
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Mascarpone Pumpkin Gelato
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Mocha Light Gelato
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Pecan Pie Gelato
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Mint Chocolate Crisp Gelato
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Spiced Caramel Apple Gelato
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Mint Chocolate Chip Gelato Pie
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Sour Cream Pound Cake Gelato
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Mascarpone Coffee Stracciatella Gelato
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Mascarpone Caramelized Pear Gelato
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White Base Gelato
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White Chocolate Pecan Gelato
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Grisbì® White Chocolate Passion Fruit Gelato
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Fleur De Sel Caramel Gelato
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Dietetic Milk Base Gelato
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Cream Flavored Gelato (Hot Process)
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Chocolate Pomegranate Gelato
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Chocoflan Gelato
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Banana Chocolate Chip Gelato
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Apple Pie Biscotti Gelato
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Lemon Strawberry Vanilla Gelato
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Pistachio Gelato
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Key Lime Pie Gelato
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Biscotto Pecan Gelato
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Orange and Dark Chocolate Layered Gelato
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Cinnamon Apple Pie Gelato
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Pino Pinguino® Frozen Pop
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Coconut Caramel Passion Fruit Gelato
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Coconut Basil Gelato
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Cinnamon French Toast Gelato
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Chocolate Passion Gelato
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Chocolate Nougat Gelato
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Chocolate Hazelnut Gelato
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Chocolate Hazelnut Cookie Crunch Gelato Cake
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Chocolate Coconut Almond Gelato
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Chocolate Cayenne Gelato
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Chocolate Arrabbiata Gelato
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Carrot Cake Gelato
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Cardamom Gelato
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Blue Banana Coconut Gelato
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Sushi-Infused Gelato
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Organic Yogurt Gelato
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Organic Fior di Latte Gelato
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Organic Chocolate Gelato
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Bubble Gum Gelato
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Chili Chocolate Gelato
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Cherry Cola Gelato
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Cherry Vanilla Gelato
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Frozen Ghost Pops
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Pancake Gelato
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Maple Gelato
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Strawberry Pistachio Gelato Cake
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Mint Milkshake
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Cream-Flavored Gelato (Super Sprint)
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Chocolate Gelato
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Honey Pear Gelato
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Vanilla Stracciatella Gelato
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Avocado Cilantro Gelato
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Gelato Bonbons
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Gelato Cannolis
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Gelato Sandwiches
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Pistachio Gelato Profiteroles
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Vanilla Orange Gelato
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Black Forest Gelato
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Casanova Gelato
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Curry Banana Malaga Gelato
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Curry Coconut Malaga Gelato
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Avocado Gelato
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Chocolate Lavender Gelato Sandwiches
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Butter Pecan Gelato
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Banana Cream Pie Gelato
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Apple Pie Gelato
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Soy-Based Gelato & Sorbetto
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Sweet Milk Gelato
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Sorbetto with 0% Fruit
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Caffe Loren Gelato
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Green Tea Gelato
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Sorbetto with 30% Fruit
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Banana Gelato
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Ultimate crème brûlée

Heat the oven to 180C/160C fan/gas 4. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin.

Pour the large and small cartons of double cream into a medium pan with the milk.

Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.

Put the egg yolks and sugar in a mixing bowl and whisk for 1 min with an electric hand whisk until paler in colour and a bit fluffy.

Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.

Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan.

Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.

Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.

Pour in enough hot water (from the tap) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top – it’s easier to spoon in the last little bit.

Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate.

Bake for 30-35 mins until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don’t let them get too firm.

Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.

When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.

Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar – then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.


Coconut Crème Brûlée


I guess there must be a first time for everything…right?
So, today I post the first ever dessert recipe here on Strictly Paleo…ish!
(About time, don’t you think?!).

Crème Brûlée is such a popular dish, that it almost sounds like a cliché when I say it’s my all time favorite dessert.
For me…not much beat the satisfaction of rounding off a nice dinner with a perfectly cooked crème brûlée, and these days I honestly get relieved when I dine out and see that the restaurant does not offer it so I don’t have to ruin the experience battling cravings.
(Equally honestly, if (and when) I do occasionally cheat…it is highly likely to be with a proper crème brûlée!)

Anyway…this week I’ve been experimenting a bit with making a Paleo compliant crème brûlée, so that I can enjoy it as an occasional treat rather than a cheat.
(Usually I don’t recommend substitutes, as that does not help much in changing behavior…but some cravings probably are best handled by giving in so that you then can move on instead of having a complete breakdown…and in those cases substitutes are better (or less bad) choices.)

First I must say, a proper crème brûlée for me is made of cream, egg yolks, vanilla beans and raw sugar. Nothing else.
I almost get upset when I see “strawberry/lemon/liquorice/whatever” crème brûlée’s on a menu…
Making a Paleo compliant version, of course, must contain other ingredients…which will add flavor.
The obvious choice for replacing the cream was coconut milk, so I went all in and added even more coconut to really make it a coconut flavored crème brûlée, hoping it would make it a more interesting experience rather than a bland imitation.

Second I must say, a proper crème brûlée for me has a crispy, crunchy, cover. If not it’s just a pudding…
This was hands down the hardest thing to do creating this recipe, and I’m sorry to have to break this to you but…it seems like you just can’t get that texture if not caramelizing sugar.
I tried torching coconut palm sugar…instantly got burned.
I tried torching honey…did not caramelize, but did get less sticky and more jelly like.
I tried melting coconut palm sugar in a dry frying pan…it worked!, but was impossible to transfer from the pan to the crème brûlée as it just stuck to the spoon and instantly hardened (so caramelizing coconut palm sugar is possible, just not on a crème brûlée it seems…).
I tried adding a little water when melting the coconut palm sugar in the dry pan…just got sticky and did not harden.
The best result I got using the method described in the recipe below, which gave it a sticky, yet slightly crunchy, cover that even flaked a bit when broken. (Also, the roasted coconut baked into the cover helped giving it a crunchier experience.)
Good enough.

Actually, I’m quite happy with how this recipe turned out and will definitely make it again when required to prevent the cravings to throw me off the wagon…

• 1 1/3 cup (3dl) extra creamy Coconut Milk.
• 3 Egg Yolks
• 3 tbsp + 8 tsp Coconut Palm Sugar.
• 1 Vanilla Bean.
• 1 + 1 tbsp shredded Coconut.

Step 1:
Put the coconut milk in a pot.

With a knife, split the vanilla bean lengthwise and scrape out the seeds using the backside of the blade.
Add the seeds and the scraped out pod to the coconut milk.

Slowly bring it to a boil over low heat then set aside.

In a bowl, whisk the egg yolks and the 3 tablespoons coconut sugar.

Remove the vanilla pod from the coconut milk, then slowly pour it into the egg yolk/coconut sugar mix while rapidly whisking.

Using a ladle, divide equally into the crème brûlée dishes, and stir between each scoop to get the vanilla seeds evenly distributed. Fill the dishes almost all the way up to the rim.

Pour the hot water into the baking pan, so that it reaches at least halfway up the outside of the crème brûlée dishes.

CAREFULLY transfer the baking pan to the oven.
(You do not want waves of water splashing into the crème brûlée…)

Bake for 45 minutes then, as carefully, take the pan out of the oven.

Transfer the brûlée dishes to another tray using a wide but sturdy spatula.

Let them cool down a bit, then cover them with plastic wrap and place the tray in the fridge for at least a few hours.

Step 2:
Take out the tray with the brûlée’s from the fridge.
Turn on the oven broiler.

In a dry frying pan, roast 1 tablespoon shredded coconut until light brown.

Sprinkle 1 teaspoon coconut palm sugar evenly over each crème brûlée, then sprinkle the roasted coconut on top of that.

Run them under the broiler for about three minutes, then take them out.
Sprinkle another teaspoon of coconut palm sugar over each, then run for another 3 minutes under the broiler.

Take them out, sprinkle some shredded (not roasted) coconut over, and let them cool down in the fridge for about 5-10 minutes.
(You don’t want to serve them hot, but slightly warm is perfectly ok and definitely better than cold!)

Serve as is, or garnished with some fresh berries if you like.

That’s it, the story behind my first dessert recipe post :)

Wish you all a great week, and especially for my American friends I hope you’ll have a nice Memorial Day with family, friends and a lot of awesome food!


Childhood memories – Old Fashioned Danish Apple Cake

To me this is pure childhood memories, Danish apple cake. My mom served it during autumn, when we got too tired of eating the apples raw. Maybe some would consider it a trifle, but to me it is as much a cake as other no-bake cakes. The silky apple puree shouldnt be too sweet, as the topping is made from a mixture of crushed macaroons and caramelized rolled oats. The top of whipped cream gives the perfect creaminess to match the acidity in the apple puree. Try to find apple varieties which taste a bit sour and are well suited for cooking. Belle de Boskop and Bramley are nice examples, but also Cox Orange is really good in a puree.

I love the traditionel version of this cake, but in this recipe I have pimped it up a bit, adding just a little English liquorice powder to the rolled oats. If you can’t get hold of it, leave it out. The cake taste great any how!


Recipes

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