Creme brulee
This recipe was developed by ChefSteven Frueh at Rutgers University during one of our product trainings.
Servings: 4
Serving size: 1
Ingredients
1/4 cup AcreMade egg substitute
2/3 cup cold water
1 13.66 ounce can coconut milk
1 15 ounce can cream of coconut
1/2 teaspoon cinnamon
1/2 tablespoon vanilla extract
1 teaspoon sugar
Preparation
- Combine AcreMade egg substitute with cold water in a blender. Blend on low until smooth.
- Heat coconut milk and cream of coconut in a saucepan. Reach a boil and immediately turn off.
- Slowly add coconut mixture to the egg mixture in the blender. Then, add cinnamon and vanilla extract. Blend until completely mixed.
- Pour mixture evenly into individual ramekins and chill until custard is set, about an hour.
- Sprinkle sugar on top of each custard and then caramelize the sugar with a butane torch. Serve immediately.