Three taps of our Raspberry Rosé Creme Brûlée reveal hints of rosé and raspberry cream under a hard sugar shell topped with fresh mint.
Rosé all day. Slay then rosé. Yes way rosé. It's pretty safe to say this pink coloured wine has rose its way to the top of the food trend list alongside unicorn and rainbow foods, cupcake moments and dare we mention, kale. Drinks like a red but goes down (and is stored) like white, each bottle of rosé is unique and can range from bright and zippy to a dark and full-bodied.
Aside from its Instagrammable hue, decent price point and beautiful bottles perfect for those who pick their wine by the label, rosé is a safe choice pairing delicately with grilled meats and veggies, seafood and sushi or decadent brunches and desserts. Instead of pairing our rosé with a dish, we decided to uncork a bottle and bake a few splashes with raspberry puree, egg whites and coconut milk, taking our Coconut Creme Brûlée recipe to a next level with our Raspberry Rosé Creme Brûlée.
While our recipe is dairy-free and made with coconut milk, what makes a good brûlée is the sugar glazed glass sitting atop a creamy custard, and our modified version does not disappoint. Three taps reveal hints of rosé and raspberry cream under a hard sugar shell topped with fresh mint. The crème de la crème of dairy-free desserts, our Raspberry Rosé Creme Brûlée is a lovely addition to a baby shower, bridal shower or an easy like Sunday morning picnic.
Bon appetit xo
Chef Sous Chef
Tip: Torch your brûlée right before serving for a dramatic and impressive final touch. Then top with raspberries and mint.
Raspberry Rosé Coconut Crème Brûlée
- 1 can full fat coconut milk 400ml
- ½ cup fresh raspberries + additional for garnish
- 3 tablespoon rosé wine
- 1 whole vanilla bean
- ¼ teaspoon salt
- 6 large egg yolks
- ½ cup sugar + 4 tbsp
- No. 1 | Preheat oven to 300°
- No. 2 | Mash the raspberries through a sieve to separate the seeds from the juice. Pour coconut milk, raspberry juice and rosé into saucepan. Cut the vanilla bean lengthwise, scrape the contents into the coconut milk and toss the bean pods in. Add salt and bring mixture to a simmer, stirring every so often. Just before it starts to boil, remove from heat and strain through a sieve into a measuring cup of vessel for pouring.
- No. 3 | Meanwhile, add the egg yolks and sugar to the bowl of a stand mixer. Whisk on low until just combined. Scrape the sides and bottom and give another quick whisk.
- No. 4 | While whisking on low speed, carefully add about ¼ cup of warm coconut milk to the eggs. Once combined add another ¼ cup of coconut and whisk, then add rest of the coconut and stir until combined. I like to pour this through a sieve just to get any bits of eggs or sugar that didn't combine properly.
- No. 5 | Bring a kettle of water to boil. Place ramekins in a deep baking dish. Pour an equal amount of brûlée mixture into each ramekin. Carefully pour the boiling water into the baking dish around the ramekins. Be sure not to get any water into the brulees.
- No. 6 | Place in the preheated oven for 60 minutes. Remove from the oven and check doneness by giving them a little shake. The mixture should jiggle but not be liquidy – similar to jello.
- No. 7 | Once the ramekins are cool enough to handle, remove from the water bath and allow to cool to room temperature then transfer them to your fridge for at least two hours to set.
- No. 8 | When ready to serve, sprinkle 1 tablespoon of sugar on each brûlée and using a blowtorch caramelize the sugar on top until brown. Garnish with a couple fresh raspberries and a sprig of mint.