I was sent another wonderful recipe to share with you from The Hundred-Foot Journey. This time it’s for one of my favorite desserts, crème brûlée. The recipe was created by Chef Bal Arneson, who you might know from her appearances and shows on the Cooking Channel and Food Network.
I’ve made one substitution. The original recipe calls for milk and I’ve seen many crème brûlée recipes that use cream, too. However, you can use coconut milk or cream, rice milk, almond milk, or even soy milk to make it. Coconut cream would be really decadent and would compliment the other flavors perfectly.
However, a vanilla flavored soy or almond milk would be really delicious, too. Since a flavored milk would have added sugar, you may want to back off a bit on the sugar you add to the milk.
A note on blow torches for crème brûlée. Forget the fancy ones for cooking! They’re expensive, and aren’t very reliable. A friend of mine who's a professional baker even had one blow up on her! Instead, go to Home Depot and get a blow torch kit. They’re about $25 and you can use them for other projects around the house, too.
New The Hundred-Foot Journey featurette!
There’s a new two minute long video featuring a short interview with The Hundred-Foot Journey movie producers, Oprah Winfrey and Steven Spielberg. Check it out!
Banana Cardamom Crème Brûlée
- 2 cups coconut cream or milk
- 6 tablespoons sugar, divided
- 1 teaspoon ground cardamom
- 1 teaspoon fennel seeds
- 4 ripe bananas
- 4 egg yolks
- Preheat the oven to 300 degrees F.
- Pour the coconut milk into a medium saucepan and add 1 tablespoon of sugar, cardamom, fennel seeds and bananas, mashing them into the milk.
- Turn the heat to medium high. When it comes to a boil, turn the heat off and cover pan with a tight fitting lid. Leave to infuse for 15-20 minutes.
- In a medium bowl, beat the egg yolks with 1 tablespoon of sugar until thick and pale.
- Using a fine sieve, strain the hot milk and slowly pour it into the yolk mixture while whisking constantly to prevent the eggs from scrambling.
- Pour the mixture back into the saucepan and cook over low heat until the mixture is thick enough to coat the back of a spoon – about 3-5 minutes.
- Pour the mixture into 4 shallow crème brûlée dishes or ramekins.
- Place the dishes in a baking pan large enough to accommodate them all. Then pour enough water into the pan to come halfway up the dishes. (This is called a making a bain marie or a water bath) Be careful not to splash any water into the crème brûlée dishes!
- Bake for 30 minutes or so until set but still slightly giggly. If the dishes aren’t set at this point, continue to check them every 5 minutes until they are done.
- Remove from the bain marie water bath and let cool slightly on the counter top. Then place the dishes in the refrigerator uncovered for about an hour.
- Remove from refrigerator and sprinkle 1 tablespoon of sugar evenly on top of each crème brûlée. Melt the sugar with a blowtorch or place under a broiler until the sugar has caramelized. (Make sure to keep a close eye on your dishes as not to burn them!) Serve immediately.
- Serving size: 1 dish
Recipe and photo used with permission.