Disclosure: My attendance at Blog Brûlée is partially sponsored–I have received a discounted registration to the event in exchange for writing this post. Opinions expressed are my own and I was not compensated for my time.
Exciting news to share, friends! I’ve been invited to attend the inaugural Blog Brûlée hosted by some amazing ladies! Regan Jones, Deanna Segrave-Daly, Gretchen Brown and Robin Plotkin have combined their powers to create a weekend that is sure to be educational, fun, and filled with great food. In less than a week, I’ll be travelling to the Smuggler’s Notch resort just outside of Burlington, Vermont to learn from experts in food photography & styling, online storytelling, branding, building a virtual community & much more. I’ve never been to Vermont so I’m delighted to go, especially this time of year! Yay for fall weather and trees!
I’m thrilled to finally meet the inspirational dietitians/healthy foodies I’ve connected with online and through my affiliation with the Recipe Redux. I feel like a lucky gal 🙂 There’s still a lot for me to learn in the world of food blogging so I’m excited to hear from the experts behind Meal Makeover Moms, Spicy RD Nutrition, All Day I Dream About Food, fANNEtastic Food, kumquat, Robin’s Bite, Teaspoon of Spice, and Healthy Aperture.
It only felt appropriate to try my hand at creme brûlée before heading to Blog Brûlée. Traditional creme brûlée would never be my first choice, or even second choice on a dessert menu, but something less traditional like this Dark Chocolate Ginger version is right up my alley. This recipe is meant for two people, but I totally ate both. No shame.
Oh, and if you don’t own a kitchen torch you can still join in on the creme brûlée fun. I just used the top rack in my oven and turned the broiler on high. Voila!
[recipe title=”Dark Chocolate Ginger Creme Brulee for Two” servings=”2″]
Adapted from Martha Stewart
1 cup light coconut milk
2 Tbsp + 1 Tbsp granulated sugar
1/4 tsp vanilla extract
1/4 tsp fresh grated ginger
1/4 cup dark chocolate baking chips
4 egg yolks
2 tsp granulated sugar
2 ramekins (mine hold 4 oz. of liquid)
Kitchen torch (optional)
1. Preheat oven to 250°F. Boil enough water to fill the casserole dish you’ll be using in step 4.
2. In a small saucepan, heat coconut milk, 2 tablespoons of sugar, vanilla extract and ginger over medium heat until the milk begins to simmer. Remove pan from heat and add dark chocolate, whisking until chocolate is melted.
3. In a mixing bowl, whisk together egg yolks and remaining 1 tablespoon of sugar. Slowly pour custard mixture into yolk mixture, whisking constantly to temper the eggs.
4. Set ramekins inside the casserole dish. Fill each ramekin with custard mixture, then add boiling water to casserole dish until it reaches halfway up the sides of the ramekins. Bake custards until set, about 90 minutes. Carefully remove ramekins from water and let cool. Refrigerate for at least 1 hour prior topping with sugar. Do not keep in refrigerator more than 24 hours.
5. Once ready to serve, top each brûlée with 1 tsp of sugar. If using a kitchen torch, hold torch at a 90 degree angle to the top of the custard about 3-4 inches away. Move flame back and forth until sugar is caramelized. If you do not have a kitchen torch, broil custards on the top rack of the oven for 1-2 minutes, until sugar is caramelized.
Finally, thanks to all of the awesome sponsors of the first Blog Brûlée, including Cabot Cheese and Smuggler’s Notch Resort. Looking forward to a memorable weekend! I’ll be tweeting and posting to Instagram with #BlogBrulee if you want to follow the action!