Cowboy Crème brûlée

[CookMySock]

In the great kiwi tradition of cowboy french sauces, heres cowboy Crème brûlée

1x Tin Thick Coconut cream
1x Cup Milk
Sugar or artifical sweetner to taste
Vanilla essence or lemon juice, or whatever your flavor buzz is..
Custard powder (sacré bleu!)

Make the custard up kinda thick with the coconut cream, milk vanilla, and sugar, pour into cups (not plastic ones), put in fridge to set.

Take the custards from fridge, sprinkle custard with lots of sugar and zap it with the gas torch from the workshop.

To go with it, make "The most dangerous cake in the world."

Yum.

[pzkpfw]

Awesome. How much custard powder? Do you mix it all cold or is the milk 'n' stuff heated?

[Ronin]

No sprinkles?

[Mom]

No sprinkles?

NO, aparently we need to combine it with the most dangerous cake in the world

[The Singing Chef]

Why not just make a real creme brulee? they are so easy!!
Next we will have canned beans, canned spaghetti and canned corn!!

[jaffaonajappa]

Hmmm. Thought the sprinkles might have tied into
http://www.nzherald.co.nz/nz/news/ar...ectid=10738642

[CookMySock]

Awesome. How much custard powder? Do you mix it all cold or is the milk 'n' stuff heated?

You 1/3 fill a cup with milk, and put two teaspoons approx of custard powder in it and stir it for about a minute until its properly mixed, then heat some more milk in the pot until you cant put you finger in it coz its too hot, and then give the custard powder mix a stir again and them dump it all together in the pot, and dont stop stirring until it thickens. It burns real easy so turn it down and take your time. If its too thin, make up another custard powder mix, stir it, dump it in and stir until it thickens. It's just a matter of practice.

Things that can go wrong are, too thin, burned on the bottom..

Why not just make a real creme brulee? they are so easy!!
Next we will have canned beans, canned spaghetti and canned corn!!

Haha, yeah lots of the french sauces are easy after some practice, but a Cowboy Crème brûlée has got to be the ultimate insult to french cooking.

[The Singing Chef]

You 1/3 fill a cup with milk, and put two teaspoons approx of custard powder in it and stir it for about a minute until its properly mixed, then heat some more milk in the pot until you cant put you finger in it coz its too hot, and then give the custard powder mix a stir again and them dump it all together in the pot, and dont stop stirring until it thickens. It burns real easy so turn it down and take your time. If its too thin, make up another custard powder mix, stir it, dump it in and stir until it thickens. It's just a matter of practice.

Things that can go wrong are, too thin, burned on the bottom..

Haha, yeah lots of the french sauces are easy after some practice, but a Cowboy Crème brûlée has got to be the ultimate insult to french cooking.

Your avatar seems to be enjoying some "creme brulee" lol.

And i do agree with you there! haha