The Classic Nog inspired me to create an easy, coconut creme brulee recipe. You don't even need to buy a fancy creme brulee torch [though you're certainly welcome to use one if you have one]; you "burn" the sugar topping by placing the gelled brulees under the broiler for a few minutes. [Brulée means "burnt" in French, in case you were wondering]
Before I hand over the recipe, I'd like to announce another contest. The winner will get not one, but TWO coupons for a free So Delicious product. To enter, simply leave a comment and tell me your favorite Thanksgiving food. I'll announce the random winner in a few days.
|So Delicious nogs: another yummy reason to love autumn|
Easy Coconut-Nog Creme Brulee
- 2 cups So Delicious Coconut Nog
- 1 1/2 T agar flakes or powder
- About 1/2-3/4 cup light brown sugar
Pour the nog into a saucepan. Add the agar powder or flakes, stir and let it sit at room temperature for about 30 minutes.
Place on stove and bring it to a boil slowly over medium-high. Boil for one minute, stirring to ensure agar dissolves.
Pour into serving ramekins or serving dishes. Place in 'fridge and allow to cool for at least an hour.
Turn on broiler. Sprinkle the top of each serving with a generous coating of brown sugar, at least 2 T. Place under the broiler and broil until the sugar starts to bubble and darken slightly, about 5-7 minutes [Be sure to check every minute or so, at this point]. Or alternately, torch the sugar with a creme brulee torch.
Remove from oven and allow to cool for about 30 minutes. Refrigerate for another hour or two and serve.