If you are looking for a decadent dessert sure to impress everyone, then this crème brûlée is sure to please. The hints of star anise and orange zest lift this dessert to another level!
- Coconut Cream - 400 ml (organic)
- Egg Yolks - 4 (free range, organic, biodynamic)
- Vanilla Bean - 1, seeds scraped out (organic)
- Star Anise - 4
- Oranges - 1, zest grated and juice squeezed
- Cacao Powder - 4 tablespoons (raw, organic)
- Xylitol - 1/2 cup (plus extra for the crust)
- Preheat the oven to 140⁰C.
- Place the coconut cream, ½ the xylitol, vanilla seeds, star anise, orange zest and juice into a frying pan over a low heat and simmer until the flavours are well developed (the longer it simmers the more intense the flavours). Remove from heat and allow to cool slightly.
- Place the egg yolks and remaining xylitol together in a bowl. Beat with a hand/stand mixer until the eggs are pale, fluffy and light. Add the cacao powder and continue mixing.
- Pour the coconut cream mix slowly into the egg mix while continuing to beat, continue until well combined.
- Return the mixture to the pan and heat gently, continuing to stir until the consistency has thickened slightly.
- Evenly pour the mix into 4 ramekins (you can use coffee cups if you don’t have these). Place the ramekins into a rectangle/square baking dish. Pour boiling water into the dish (not the ramekins) until ½-2/3 up the sides of the ramekins. Place the baking dish into the oven for around 30 minutes or until they have set with the centre still wobbly.
- Remove from the oven and place into the refrigerator overnight to set.
- When ready to serve, remove the ramekins from the fridge, top each with a small amount of xylitol. Use a brûlée torch to caramelise the xylitol (it won’t blacken, but will go hard once cooled), and return to the fridge for 5-10 minutes. *(You can place the ramekins under a grill if you don’t have a brûlée torch.)
- Serve with the Lemongrass & Ginger Coconut Ice Cream.
- If you wanted to make this dessert even more decadent you could add a shot of Grand Marnier to enhance the orange flavour.
- Star Anise has a long history of use in traditional medicine to support healthy digestive function and for the treatment of inflamed joints.
- Would you believe that Star Anise is used in the production of ‘Tamiflu’ an anti-influenza drug! Star Anise is a source of shikimic acid which is used in the production of this drug.