Things are back on the up and up–my landlord pulled up the carpet today, cleaned the heck out of the floors, and should be putting in the new carpet in a couple of days…not to mention redirecting the waterfall of rain that apparently was pointed from the roof right into my front door.
I also got my second round of tests and vaccines done (German measles, anyone?), so that I can actually start working on Monday (yep, the first work day after graduation) and start bringing home the big checks.
It’s going to be so weird to actually get paid to do physical therapy. Weird, yet freakin’ amazing (sorry Mom–she hates when I write “freakin’”).
Not to mention that I’m watching No Reservations, drinking wine, making plans to have breakfast with some of my besties tomorrow, considering a reading marathon on the beach (with SPF, of course), and smelling my new favorite yellow candle given to me by a lovely, lovely couple yesterday.
It’s so amazing how just a day can get me such an attitude adjustment.
Anytheheckhoo, here’s that recipe I promised yesterday:
(Lighter) Coconut Crème Brûlée (from the blog Chocolate & Carrots)
This recipe simply swaps light coconut milk for heavy cream in the custard base for crème brûlée. How easy and obvious is that? There’s the slightest hint of coconut after it’s baked, but not much. And it really, honestly, truly does not taste “light”. It tastes delicious.
- 1 can light coconut milk (14 oz)
- 2 t vanilla extract
- 2 egg yolks
- 1/2 C sugar
- extra sugar for brûlée-ing
Preheat the oven to 325 degrees. Because this recipe is genius, there’s no need to make the custard base prior to baking. Simply mix the coconut milk, vanilla, egg yolks, and 1/2 C sugar in a small bowl and whisk until the sugar is (mostly) dissolved. Divide the mixture into four ramekins (I have tall round ones and short oval ones–for the big round ones I required only four, but with the short and oval I probably would have needed six of them). Place the ramekins on a baking dish and fill the dish with hot water until the water reaches halfway up the ramekins.
Place on the middle rack of the oven (carefully–you don’t want water to get inside the ramekins), and bake for a long time.
No, seriously. Mine (remember, we are talking the tall, round ramekins, here) took a little over an hour to set, but the recipe says they could take up to two hours. It depends on how filled the ramekins are and their shape, I’d wager. You know they’re done when there’s not too much wiggle and jiggle in the middle when you shake the dish.
Once they are done, allow to cool on the counter for a few minutes until they can be transferred to the fridge. Once in the fridge, allow them to cool for about an hour before sprinkling a thin layer of sugar on top and taking a torch to them! Serve immediately after you caramelize the sugar.
What? You don’t have a blowtorch?
You can also try putting them back in the oven with the sugar sprinkled on and broiling the tops to get that crust on top, but be careful–they will be hot!
I took these to a dinner get together, and waited to brûlée (yep, using that as a verb) the tops until after we finished eating dinner and were ready for dessert. That way you get that really satisfying crunch when you break through the tops.
Like I said before, the coconut was barely detectable, but good. They still had a really rich and decadent flavor, despite being a bit lower in calories.
Good for those dairy-free folks (bless your unfortunate, cheese-less lives).
I think that Freddy, the husband-half of my host couple, put it best:
The worst thing about crème brûlée is that suddenly…it’s gone.
I put that in quotes as if it were verbatim, but it may be paraphrased…can’t really remember exactly how he put it, after all.
More importantly, I’ve been reading a book based in an ashram in India, and I think that Henry may be stealing some inspiration from it. I keep wandering into a new section of the house and flipping the light switch on, only to find him looking into the distance and meditating serenely on his thoughts and their infinite wisdom.
I give you Guru Henry Benry: