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  Creme Brulee
 
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Submitted:
  2011-09-04
Prep Time:
  not specified
Yield:
  4 (Servings)
Difficulty Level:
  Moderate
Category:
  Pareve
Meal:
  Lunch
  Dinner
Course:
  Other Desserts
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  not specified
Occasion:
  Shabbos
  Yom Tov
  Rosh Hashana
  Succos
Main Ingredients:
  Coconut Milk
Source:
  Geila Hocherman "Kosher Revolution"
Bracha:
  SheHakol

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Creme Brulee
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The availability of nut milks with kosher certification has meant that crème brulée, the ultimate dairy dessert, can now be made pareve. The lush texture of this recasting suggests the inclusion of heavy cream, but coconut milk is used instead. I love the subtle coconut flavor of this version, not to mention its crackly burnt-sugar topping, and I think you will, too.

From Kosher Revolution by Geila Hocherman and Arthur Boehm (Kyle Books; 2011) Photo Credit: Antonis Achilleous
 
Ingredients
One 14-ounce can full-fat coconut milk (not lite)
1 vanilla bean, split and scraped, or 1 tablespoon vanilla extract
1/3 cup sugar plus more, for the glaze
5 large egg yolks

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Helpful Hints
For the traditional dairy brulée, substitute heavy cream for the coconut milk and bake for 10 minutes less than indicated.
 
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