Crème brûlée is such a classic dessert that is overlooked when it comes to home baking. Typically, crème brûlée is served with shortbread but this recipe has a lovely coconut twist which also means it’s gluten free! Making use of the egg whites left over from the brûlée to avoid waste, you can make crunchy meringue macaron bites to be served on the side. Whether you choose to sprinkle the meringue onto of your brûlée or even sandwich the cream on top of the macarons, you will be in for a treat!
INGREDIENTS (SERVES 6)
CRÈME BRÛLÉE
6 x large egg yolks
375ml double cream
115g caster sugar + extra for burning the sugar on top
2 Difference Coffee capsules
COCONUT MERINGUE
40g of caster sugar
2 egg whites
50g of desiccated coconut
½ tbsp of cornflour
½ tbsp of white wine vinegar
METHOD
CRÈME BRÛLÉE
Preheat the oven to 100°c.
In a saucepan, heat the cream and ristretto until it starts bubbling, immediately remove from the heat once it comes to the boil.
Pour the hot cream over the egg yolks & sugar whilst whisking together lightly.
Strain the mix through a sieve. Using a spoon, remove any excess air bubbles from the top of the mix which will look like foam.
Pour the brûlée mix into a large ramekin (as pictured) or 6 separate ramekins then place into a deep baking/roasting tray.
Fill the deep baking tray with 1.5-2cm of hot water from the tap (just so it covers the outsides of the ramekin where the mix will be).
Bake the brûlées in the oven for 40 minutes – 1 hour or until just set. The brûlées should be slightly wobbly in the centre, not completely set. If you overcook your brûlée it will curdle. If your brûlée is in 1 large ramekin, it may not take as long in the oven as the individual brûlées so make sure to check on them regularly.
When ready, transfer the brûlée on to a cooling rack and once cooled, transfer to the fridge.
Brûlée is best served at room temperature. When you are ready to indulge, remove it from the fridge and lightly sprinkle the top of the brûlée with some caster sugar.
Using a blow torch, gently caramelise the sugar. This can also be done under a very hot grill if care is taken.
Before eating, let the sugar go hard before cracking it open with the back of a spoon.
COCONUT MERINGUE
Whisk the egg whites until soft peaks form. Add half of the sugar and continue whisking on high speed until stiff peaks, add the remaining sugar and continue to whisk until glossy.
Fold in the cornflour & white wine vinegar.
Line a tray with baking paper and pipe circle bitesize meringues onto the tray with small spaces between each one.
Bake in the oven for 1 hour at 100°c. Once ready, leave the meringues in the oven with the door open until completely cooled down for best results.
Serve the meringues with the crème brûlée to add texture. Enjoy a spoon of brûlée with a meringue.
