Steps to Prepare Gordon Ramsay Coconut Almond Crème Brûlée

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, coconut almond crème brûlée. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Coconut Almond Crème Brûlée is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Coconut Almond Crème Brûlée is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have coconut almond crème brûlée using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Coconut Almond Crème Brûlée:

1. Get 1 cup heavy cream
2. Take 1/4 cup coconut cream
3. Get 1 tsp all natural bitter almond extract (only 1/2 tsp if using regular almond extract)
4. Make ready 1/4 cup sugar
5. Get 1/4 cup unsweetened coconut flakes
6. Get 3 egg yolks
7. Get kettle of boiling water
8. Take pinch nutmeg (optional)
9. Take 4 tsp sugar (for topping)

Steps to make Coconut Almond Crème Brûlée:

1. Preheat oven to 350. In non plastic mixing bowl whisk together everything but the egg yolks until smooth. Whisk in egg yolks until smooth and uniform in color.
2. Pour mixture equally into two ramekins. Place ramekins in a deep baking dish and place dish onto oven rack. Sprinkle tops with nutmeg (if desired). Fill baking dish with boiling water until 2/3 of the ramekins are submerged being careful not to splash water into mixture.
3. Bake for 30-40 minutes or until the sides are set and the top is a light golden brown (centers will be jiggly)
4. Transfer to wire rack and let cool to room temperature (about two hours), then cover with cling wrap and refrigerate until set (about four hours). Can refrigerate up to one day.
5. After custard has set remove cling wrap and gently blot the tops of the Crème Brûlée with a paper towel to soak up any water from condensation. Sprinkle the tops with two teaspoons of sugar each and heat with kitchen torch for about two minutes until sugar is caramelized. Serve immediately and enjoy!

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