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I always used to love making crème brûlée for parties and Yamim Tovim, and since it’s a totally flour-free dessert it’s a perfect dish for Pesach. But crème brûlée is meant to be torched immediately before serving, so the sugar crust crackles when you dip your spoon in; if it sits before serving, the crust softens and while still delicious, it loses its exciting presentation and texture. Then I found this new version. It requires the extra step of making caramel to whisk into the custard, but it results in a beautiful caramelized crust just by simply baking the custards; all you have to do is cool and serve these beauties straight from the fridge! This is definitely a dessert I reserve for special occasions like Pesach, since it requires skill and patience to prepare, but the result is always well worth the effort. Yield: 8 custards
1 quart (4 cups) canned coconut milk (see note)
4 teaspoons Gefen Pure Vanilla Extract OR 1 tablespoon pure vanilla bean paste
3/4 cup plus 4 tablespoons sugar, divided
2 tablespoons water
6 large egg yolks, room temp
zest from 1 medium orange
pinch of Haddar Kosher Salt (about 1/8 to 1/4 teaspoon)
Preheat oven to 325 degrees Fahrenheit. Shake the cans of coconut milk well before opening and pour into a medium saucepot. Bring to a light boil over medium heat, stirring every few minutes so it doesn’t burn. As soon as it boils, remove from heat and stir in vanilla.
Meanwhile, combine 3/4 cup plus two tablespoons sugar in a small pot with two tablespoons water. Bring to a boil over medium-high heat, stirring with a spatula or wooden spoon to melt sugar. Continue boiling without stirring, watching very closely until sugar begins to darken to an amber or golden-brown caramel color (about four to six minutes, but watch carefully!). Remove from heat. As the sugar boils, if you notice it starting to crystallize on the sides of the pot, use a wet pastry brush to brush crystals down.
Very slowly, pour hot vanilla coconut milk into caramel, stirring constantly. Be careful, because it will boil vigorously. If the caramel pot isn’t large enough to hold all the milk, fill it as much as you can, stir well and pour back into the larger milk pot or into a larger bowl, scraping all the milk and caramel out of the pots.
In a large bowl, use an electric mixer to mix egg yolks, salt, orange zest and remaining two tablespoons sugar. (You can use a hand whisk, but it will be strenuous.) Using a pitcher with a spout or a ladle, very slowly pour hot milk and caramel mixture in a slow stream into the egg yolk mixture with the mixer running—if the hot milk is poured into the egg yolks too quickly without the constant mixing, the egg yolks will curdle.
Once mixture is fully combined, ladle or pour into eight six-ounce oven-safe ramekins. Place ramekins in a large baking dish that is lined with a thin kitchen towel, then carefully pour water into the sides of the pan until it reaches about a third to halfway up the outsides of the ramekins. Bake for one hour to an hour and 20 minutes, until custards have a golden-brown crust and seem set, but are still slightly shaky in the center. They will continue to cook out of the oven.
Carefully remove from the oven and allow to begin cooling while still in the water bath. Once cool enough to handle, remove from water, and leave on counter until cool enough to transfer to the fridge. Refrigerate at least three hours and up to three days before serving. Serve cold, directly from the fridge.
These are beautiful served as is, but you can garnish with a dollop of whipped cream and a thin halved orange slice if desired.
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