Let's Celebrate by making appointments for OUR Yearly Mammograms!
Stay Healthy and Be Healthy with Style Ladies...
Then...have your dessert and EAT it TOO!
A "MEMBER of Pine Creek Style" had asked me to find her a recipe for a Coconut Creme Brulee.
A dessert she had tried in Maui, Hawaii.
A dessert she had tried in Maui, Hawaii.
She LOVED this dessert.
So, she showed me a picture and put in her request.
So, she showed me a picture and put in her request.
Well,... I found THE recipe from THE restaurant ...
and called "Cathy" with the NEWS!
and called "Cathy" with the NEWS!
She is SO excited!
~~~
Coconut Creme Brulee
8 ounces heavy cream
8 ounces od coconut milk
8 egg yolks
2 1/2 ounces of sugar
1 teaspoon of coconut rum
~~~
Preheat oven to 325 degrees
1. In a sauce pan combine milk and cream. Bring to a boil.
2. In a small bowl; combine egg yolks, sugar and coconut rum.
3.When the milk comes to a boil, remove from heat. Stir in a small amount of milk mixture (2/3 of teaspoon) into the egg yolks and whisk briskly.
4. Slowly add the remaining egg yolks back into the hot, milk mixture, whisk continuously.
5. Pour into individual custard cups.
6. Place the custard cups in a deep baking pan filled with hot water. Place baking
pan into the oven on the center rack.
7. Bake 15-20 minutes or until center is nearly set, leave slightly soft.
8. Remove from oven, sprinkle generously with course sugar. Use a small kitchen torch (or an oven broiler) to brown the sugar on top. Garnish with washed pineapple leaves, fresh fruit and/or a flower.
You may also serve in a pineapple bowl made out a fresh pineapple, cleaning out the fruit center. Or one half of a coconut shell, cleaning out the fruit center.
Coconut may be added to the top of the dessert, toasted or not.
There are all types of presentation possibilities...
Have fun with it and serve it your way!
Enjoy with Style..., Cathy!
(PS. I added something just for YOU (Cathy)...look below...)
Coconut Creme Brulee
8 ounces heavy cream
8 ounces od coconut milk
8 egg yolks
2 1/2 ounces of sugar
1 teaspoon of coconut rum
~~~
Preheat oven to 325 degrees
1. In a sauce pan combine milk and cream. Bring to a boil.
2. In a small bowl; combine egg yolks, sugar and coconut rum.
3.When the milk comes to a boil, remove from heat. Stir in a small amount of milk mixture (2/3 of teaspoon) into the egg yolks and whisk briskly.
4. Slowly add the remaining egg yolks back into the hot, milk mixture, whisk continuously.
5. Pour into individual custard cups.
6. Place the custard cups in a deep baking pan filled with hot water. Place baking
pan into the oven on the center rack.
7. Bake 15-20 minutes or until center is nearly set, leave slightly soft.
8. Remove from oven, sprinkle generously with course sugar. Use a small kitchen torch (or an oven broiler) to brown the sugar on top. Garnish with washed pineapple leaves, fresh fruit and/or a flower.
You may also serve in a pineapple bowl made out a fresh pineapple, cleaning out the fruit center. Or one half of a coconut shell, cleaning out the fruit center.
Coconut may be added to the top of the dessert, toasted or not.
Have fun with it and serve it your way!
Enjoy your dessert, and your favorite TV guy from...
*All photos were from google images & Cathy H... :)
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