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Creme brulee/milk allergy

Gilb3rt

By Gilb3rt
in Pastry & Baking

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duckduck

duckduck

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I've had a custard made with coconut milk before. Very high in fat but delicious! I'll see if I can dig up the recipe.

Pamela Wilkinson

www.portlandfood.org

Life is a rush into the unknown. You can duck down and hope nothing hits you, or you can stand tall, show it your teeth and say "Dish it up, Baby, and don't skimp on the jalapeños."

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chromedome

chromedome

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Almond milk was widely used for custards in the middle ages. I haven't had occasion to play with it myself (ie, haven't made up a satisfactory excuse yet) but it is said to work well.

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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Gilb3rt

Gilb3rt

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Ok mad it today and it also went perfect think i'm in a good desert week normally i don't really like to make desert since i don't have a sweet tooth .

But this is good sh*t..

270 gram egg yolks

180 gram sugar

1200 ml coconut milk slowly reduced to 900ml

half sugar with egg and other half with the coconut milk..

Added 1 tablespoon of home ginger confit..

Wish i cut share taste over the net

Best regards,

Gilbert

Food blog - www.floss.dk

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