Well, I’m really starting to wrap up my internship. I handed in my report mid July, gave my presentation last Wednesday and had my job interview this afternoon*. I feel less stressed now that it’s over – thank you for the good wishes and prayers! Sadly, if I think about all those things too much, this is what happens:
But now that those things are over, what am I going to do to celebrate? Well, I’m going to eat Creme Brulee, of course. (It’s a logical step, isn’t it?) But this Creme Brulee is dairy free, delicious and delightfully easy.
Dairy Free Creme Brulee
2 c. Coconut Milk
1/2 c. sugar
1/2 tbsp. vanilla
- Heat oven to 350F.
- Heat Coconut Milk in a pot to about 175F (A candy thermometer works well – you want to heat it up to the stop right before it starts simmering.)
- Meanwhile, beat eggs and sugar together with a whisk.
- Pour hot milk into eggs a little bit at a time, whisking constantly. Don’t pour in too much as you don’t want little chunks of cooked eggs in the custard.
- Stir in the vanilla and strain custard through a fine sieve.
- Pour custard into 4-6 ramekins (depending on the size) and place in a pan that is at least 2″ deep.
- Create a water bath by pouring water into the pan to surround the ramekins with ~ 1″ of water.
- Cook until middles are only slightly jiggly, about 25-30 minutes.
- Cool and place in fridge.
- When you want to make the “brulee” part of this dessert, evenly pour 1-2 tsp. of sugar on each custard. You can either cook it under a broiler until bubbly and caramelized or use a blow torch.
*I won’t find out if I got a job or not for a few weeks – I’m okay with either result. I believe that if God wants me to be working at this company again, then I will be and if not, he’ll open new pathways for me to follow.