I remember the first time I had a creme brûlée: I was 9 years old and on a cruise with my parents. I had no idea what it was, but my parents insisted on ordering one for each of us. When they brought out the dessert, I was captivated by the small dish with a beautiful golden layer on top. I finished it within seconds. After that night, I begged my mother for creme brûlée every chance I could. My mother tried every recipe she could find but nothing compared to the one I had on the cruise that day.
To this day, there are some nights when I think back to that night and crave a creme brûlée. Thankfully, I can satisfy cravings with this recipe from Michelle Miller of Sunkissed Kitchen. This dish can be prepared in the Sharp SuperSteam+ Built-in Wall Oven and will leave you wanting more. Your sweet tooth will thank you (I know mine does)!
- 1/2 cup coconut sugar
- 1/4 cup water
- 2 cups heavy whipping cream
- 1/4 teaspoon sea salt
- 4 egg yolks
- 4 teaspoons granulated sugar
- In a small saucepan, add coconut sugar and water. Heat the mixture over medium heat, allowing it to come to a boil. Shake the pan a few times, and allow it to boil for about a minute.
- Lower the heat to medium low, and slowly add the heavy whipping cream until the mixture is uniform in color. Bring the cream mixture to a low boil, then remove from heat. Add the sea salt.
- In a medium sized mixing bowl, add egg yolks and whisk them well. While whisking, slowly add the heavy whipping cream, until the egg yolks are fully incorporated.
- Divide the custard between 4 ramekins.
- Preheat the Sharp SuperSteam+ Built-in Wall Oven on the Steam setting on Water Bath at 275º F for 30 minutes.
- Add the custards to the baking tray on the lower rack, and allow to bake for 30 minutes.
- Once the custards have cooled completely, refrigerate them for at least an hour to chill.
- When ready to serve, sprinkle 1 teaspoon of sugar on top of each custard in an even layer.
- Use a kitchen torch to melt the sugar on the top of each custard, and serve immediately.
*Coconut sugar naturally has a caramel flavor, so is a natural addition to this dessert. Granulated sugar will also caramelize, so it’s okay to use it as a substitute. Allow the granulated sugar to caramelize until it’s a deep golden color, which will take longer than the minute instructed.
Turn these into a classic creme brulee by subbing granulated sugar for the coconut sugar and omitting the sea salt. Allow the sugar and water mixture to come to a boil, and then lower the temperature quickly to keep it from caramelizing. If desired, add 1 teaspoon of vanilla extract along with the egg yolks.
For more visuals of the creme brûlée creation process, check it out here!
Check out Sunkissed Kitchen for more delicious recipes.