#cremebrulee

A quick and easy cheat's version of Creme Brulee using dates and cashews for a rich and creamy parfait. The bruleed top adds a delightful caramelized crunch.

Ingredients: 1 cup Medjool dates, pitted and chopped. 1 cup cashews, soaked in water for 2 hours. 1 cup Greek yogurt. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon sea salt. 2 tablespoons coconut oil. 1/4 cup almond meal. 1/4 cup shredded coconut, toasted.

Instructions: Blend Greek yogurt, maple syrup, sea salt, soaked cashews, and coconut oil in a food processor until the mixture is smooth and creamy. Chopped Medjool dates should be put in the bottom of serving glasses. Add the cashew mixture on top of the dates in the glasses. Add more layers until the glasses are full, and then put a layer of the cashew mixture on top to finish. In a bowl, mix together almond meal and toasted coconut flakes. Then, sprinkle this mixture on top of the parfait. Put it in the fridge for at least two hours to set. Before you serve, brulee the top layer with a kitchen torch until it turns golden brown and caramelized. If you want, you can top it off with extra toasted shredded coconut. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the rich and festive flavors of Rum-Spiked Eggnog Creme Brulee Parfait. This layered dessert combines the creamy goodness of creme brulee with the holiday warmth of rum-spiked eggnog. A delightful treat for special occasions.

Ingredients: 4 large egg yolks. 1/2 cup granulated sugar. 2 cups heavy cream. 1 cup eggnog. 1/4 cup dark rum. 1 teaspoon vanilla extract. Pinch of nutmeg. Brown sugar for caramelizing. Whipped cream and nutmeg for garnish.

Instructions: Preheat oven to 325F 163C. In a mixing bowl, whisk together egg yolks and sugar until well combined and slightly thickened. In a saucepan, heat heavy cream, eggnog, rum, vanilla extract, and nutmeg over medium heat until it begins to steam, but do not boil. Slowly pour the heated cream mixture into the egg yolk mixture, whisking constantly to avoid curdling. Strain the custard through a fine-mesh sieve into a bowl to remove any lumps. Divide the custard among serving glasses or jars and place them in a baking dish. Add hot water to the dish until it reaches halfway up the sides of the glasses to create a water bath. Bake in the preheated oven for 35-40 minutes or until the custard is set but still slightly jiggly in the center. Remove from the oven and let the custards cool to room temperature. Refrigerate for at least 4 hours or overnight. Before serving, sprinkle a thin layer of brown sugar on top of each custard and use a kitchen torch to caramelize the sugar until golden and crispy. Garnish with a dollop of whipped cream and a sprinkle of nutmeg before serving.

Prep Time: 20 minutes

Cook Time: 40 minutes