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Posted by: Kim_Hamilton on 05/06/2011 10:18 PM Updated by: Kim_Hamilton on 05/07/2011 11:30 PM
Expires: 01/01/2016 12:00 AM

Not Your Mother's "Creme Brulee!"~by Lunch Lady Catering

Creme Brulee is a classic French dessert which dates as early as 1691. It is loved by many including, and especially, me. I love the cool creamy custard contrasted with the super thin crispy caramel sugar shell, and the crunch and melt that happens wile eating it. Mmmm, just the thought makes me happy! A few years back, I modified my traditional recipe by adding cardamom, which is one of my favorite spices. It is like a peppery nutmeg, and is often .....

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found in east Indian cooking. Recently, I added toasted sweetened coconut instead of the toasted sugar shell, and loved the result. It provided the crisp crunch, and toasty sweetness, but without the complication of the torch which can be tricky for the home cook. This recipe is easy for anyone to make, and a scrumptious finish to your Mother's Day dinner.

Coconut Cardamom Creme Brulee

6 large egg yolks
1/2 cup sugar
1 quart heavy whipping cream
1tsp vanilla
1/2 tsp ground cardamom
1 1/2 cups shredded sweetened coconut

Preheat oven to 350 degrees
Spread coconut out evenly on a baking sheet, and toast in oven until golden, reserve
In a mixing bowl, combine egg yolks and sugar
Whisk until light in color and somewhat frothy in texture
Slowly add the cream, cardamom, and vanilla
Divide custard between six ramekins
Place in large casserole and add water until it reaches 1/3 of the way to the top of the ramekins
Cover with foil, and bake 45 min, or until each ramekin is mostly set, but still slightly loose at the center
Chill for 3hrs or overnight
Immediately before serving, top each dish with toasted coconut
Share and enjoy!

Have a Delicious Day!
Kris Fichtner
Lunch Lady Catering
P.O. Box 225
Avery CA
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