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    Classic Crème Brûlée

    March 24, 2014 By Meagan Leave a Comment

    Classic Crème brûlée

    It's been so long since I've made creme brûlée. Actually, the last time I made it was about 2 weeks ago when this photo was taken. I'm such a procrastinator an extremely busy person. Anyways, I first learned how to make this in a foods class in High School and it quickly became one of my favorite desserts. Maybe even my all time favorite dessert. No, wait - that's definitely donuts. I don't know why I didn't try a dairy-free version sooner. It's really similar to the original. My only complaint is that the only granulated sugar I had in my pantry was coconut sugar which isn't nearly as pretty as the traditional cane sugar...but my only complaint is cosmetic! I have no complaints when it comes to the taste of this!


    Now that I know I can successfully make this dairy free, I can start making other flavors! Chocolate mint, lemon raspberry, maybe something with sunbutter? Every time I finish a recipe I always start thinking of variations that eventually get written on my infinite cooking list. Speaking of my infinite cooking list, since I've been cooking so much for this blog, I've been using my cookbooks less and less. I LOVE my cookbooks! Especially the ones with recipes for dishes I can actually eat, but I love them all! So I've been thinking about doing a cook book dinner night once or twice a week. I think it would be fun!

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    Recipe

    Classic Crème brûlée

    Classic Crème Brûlée

    • Prep Time: 20 mins
    • Cook Time: 55 mins
    • Total Time: 1 hour 15 mins
    • Yield: six 4 oz servings 1x
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    Description

    Traditional tasting crème brûlée made dairy-free and paleo.


    Ingredients

    • 1 can full fat coconut milk
    • 3 Tbsp honey
    • 4 egg yolks
    • 1 vanilla bean
    • pinch of salt
    • 3 tsp coconut sugar
    • 3 halved strawberries to garnish, optional

    Instructions

    1. Preheat oven to 325ºF
    2. Whisk egg yolks in a small bowl. Set aside.
    3. In a small sauce pan, whisk together coconut milk, honey, and salt. Split the vanilla bean in half lengthwise and use a knife to scrape the insides out into the sauce pan. Cut the scraped vanilla bean into 2-3 pieces and add to the pan.
    4. Warm the mixture over medium heat while occasionally whisking. Allow the mixture to heat until hot but not boiling, about 10 minutes. You want to see steam begin to rise from the pan.
    5. As soon as the mixture is heated, immediately remove the from heat. Remove vanilla bean pieces with a slotted spoon.
    6. Slowly pour a small amount of the heated mixture into the egg yolks while constantly whisking. This tempers the eggs, or gradually brings them closer to the temperature of the dish they will be added to. So it basically prevents them from turning into scrambled eggs when you mix everything together.
    7. Now you can whisk the egg mixture into your saucepan with everything else. Divide this mixture equally between the 6 ramekins.
    8. Place ramekins in a metal baking dish. Add about an inch of hot water to the pan.
    9. Bake 30-45 mins until the middle of the custard is just barely set. It won’t be firm and will jiggle a little.
    10. Allow too cool then refrigerate wrapped in plastic wrap or in an airtight container until thoroughly chilled.
    11. Immediately before serving, sprinkle ½ teaspoon of coconut sugar on top of each dessert. Tap on the sides of the ramekin to help distribute the sugar evenly.
    12. Tie your hair back and secure any loose clothing. Yes, I’m serious…and paranoid about lighting my hair on fire.
    13. Use a kitchen torch to carefully burn the sugar until it has melted and browned. If you don’t have a kitchen torch, these will only take about 3 or 4 minutes under a broiler to achieve the same effect.
    14. Garnish with halved strawberries, if desired, and enjoy! Tastes like the real deal, doesn’t it?

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    eatsomethingdelicious

    I was going to write some jokes about logging but I was going to write some jokes about logging but you wooden get them. Because they’re super dumb. Ok, I’ll share anyway.
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How do lumberjacks find a missing exponent?
By using LOGarithms
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What did the lumberjack wear to work on casual Friday?
His favorite Tree-shirt
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When is the most stressful time of year for a tree?
Sept-timber
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I told you they were bad, right? 😅 Cut me some slack, they were for a kids birthday party. Oh, and I have more…
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Why did the logger get a gym membership?
He wanted to get lumber jacked 💪
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Why couldn’t the tree answer the riddle?
He was stumped
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What kind of beer do lumberjacks drink?
Loggers 🍻
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Why did the logger have back pain?
He didn’t have enough lumber support
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Embarrassingly enough, I have a bunch more but I’ll save them for a project in a later blog post. For now, I just have the cake.
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This is a 2 part, absolutely massive blog post on making this logging scene cake from start to finish. The cake is chocolate and vanilla layers with cookies & cream filling. And as always, gluten free and dairy free.
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The recipe is at the link in my profile
👉@eatsomethingdelicious
Thanks for chopping by 👋
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#glutenfree #dairyfree #dessert #foodallergies #celiac #glutenintolerant #eatsomethingdelicious #cakedecorating #foodbloggerpro #cake
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Ok enough gross stuff. My finally clean again space has made me so much more focused and motivated to get things done. I’ve burned through most of my work to-do list and made it to the fun stuff that I don’t have to do but just want to. And since I was at that point, I decided to do something for myself by working on my blog. And I went a little overboard by working on 5 blog posts at once. I probably won’t get through them all but I have 3 ready so far.
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This first post is a 30 minute ground beef stroganoff that I made almost 3 years ago. I didn’t do a great job writing down the recipe so I wasn’t able to post it until I figured out what I forgot to write down. Figured it out the other day and it was so good!
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You can get the recipe at the link in my profile
👉@eatsomethingdelicious
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#glutenfree #dairyfree #celiac #eatsomethingdelicious #30minutemeals #foodallergies #foodbloggerpro #glutenintolerant
    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
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