|Crème Brûlée is a classic French dessert, basically a rich custard with a burnt sugar crust. We’ve recreated it Kaufmann 1 style, minus the crust, but if you’re on Kaufmann 2 you can use a tiny bit of coconut crystals to “brûlée” the top.|
5 eggs, separated
Preheat the oven to 325°.
Split the vanilla beans in half and scrape the seeds into a small saucepan. Add the pods, then the coconut milk. Place over a medium heat, and allow to heat until mixture is steaming, about 5 minutes.
Carefully pour the coconut mixture in a very slow stream into the egg mixture, stirring vigorously while you pour. When you’ve poured about ¾ of the hot milk into the egg mixture, spoon out the vanilla pods from the saucepan, then pour the egg/coconut milk mixture back into the remaining coconut milk in the saucepan.
Return to the stovetop and cook over medium-low heat for about 3-4 minutes, just until xylitol is completely dissolved.
Place your serving dishes in a shallow roasting pan or baking dish and fill them with the custard mixture. Place the baking dish on the oven rack and carefully pour the hot water around the dishes until it reaches about half way up the side.
Bake for about 35 minutes, testing for doneness by inserting a knife into the center of a custard; it should come out clean.
Remove from the oven and chill throughly before serving.
|If you want a burnt “sugar” crust, sprinkle about ½ teaspoon of sifted coconut crystals over the top. (This should be done after custards are very well chilled and directly prior to serving.) Either use a kitchen torch to melt the sugar, or place the custards on the closest rack to the broiler set on high. Watch them very carefully as the sugar can go from caramelized to charred in a nanosecond!|