Creme Brulee w/ Coconut Milk Garam Masala
If you've ever visited us while we are cooking in the kitchen at the New Glasgow Farmers Market, you would know how much we love creme brulee! Since our Coconut Milk Garam Masala takes on sweet so well, we incorporated it into a classic creme brulee. If you don't have a blow torch, you can use the broiler in your oven and set the oven rack up high until sugar starts to brown.
Makes 4 - 6oz ramekins, shallow dishes are best for a more even bake, but i only have these taller ones, so just means it needs a bit more time to cook.
- 2 cups Heavy Cream - 1/3 cup sugar - 1 1/2 tbsp Big Cove Foods Coconut Milk Garam Masala - Pinch of Salt - 5 eggs yolks (wait until finished steeping the cream to separate eggs to avoid yolks getting hard) - 1 tsp vanilla extract - Turbinado sugar, or regular granulated sugar, to sprinkle on the tops
Place oven rack on lower middle position, and preheat oven to 300.
1. Over medium heat in a medium sauce pan, bring 1 cup of the cream, sugar, Big Cove Foods Coconut Milk Garam Masala and pinch of salt to a boil. Stirring occasionally. Once boiling, take off heat, cover and allow to sit for 15 mins. Meanwhile, line a tea towel in a roasting pan and place ramekins inside, they shouldn't be touching. Boil a kettle of water, you will use this to pour into the roasting pan once ramekins are full of creme brulee goodness.
2. When the cream has finished steeping, slowly stir in remaining 1 cup of heavy cream. Whisk your egg yolks and 1 tsp of vanilla extract well before slowly pouring in the cream mixture, constantly whisking as you pour. Pour your egg and cream mixture through a fine mesh strainer that is placed over top of a large measuring cup or bowl (the measuring cup has a spout which makes it easier to pour into ramekins). Pour the mixture evenly among the ramekins. Carefully pour the boiling water into the roasting pan, careful not to splash, until you reach about 2/3 of the way up the ramekins.
3. Carefully place in oven and cook for about 35-40 minutes. You want the creme to be barely set, if you have a thermometer, it should read between 170-175. If using shallower ramekins, this process should take approximately 10 minutes less. Take it out of the oven and remove from water bath (I used tongs and a tea towel or you can use silicon oven glove) and place on cooling rack. when cooled completely (approx. 1-2 hours), cover with plastic wrap and refrigerate for at least 4 hrs.
4. Once ready to serve, remove from fridge and sprinkle about a tsp of sugar on top, and shimmy it a tad to evenly distribute. Torch the top until it turns a dark brown. Keep the torch at a good distance to allow it to melt evenly. Allow to cool a minute for it to harden and tap into it!