20
Desserts

Chocolate Banana Crème Brûlée

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kids and adults will love it.
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2 cups heavy cream
1 cup whole milk
1 teaspoon pure vanilla extract
4 ounces milk chocolate, roughly chopped
6 large egg yolks
8 tablespoons granulated sugar, divided
1 banana, cut into ½-i nch slices
1. Pr eheat oven to 325°F with the rack in the middle pos ition.
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every few minutes.
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4. Eve nly divide the mixture among 6 sha llow ramekins. Skim
the foam off of the top with a spoon or by blot ting with a
paper towel. Place the ramekins in a rimm ed baking pan and
then add water until it goes up the sides of t he ramekins by
¼ inch.
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temperature and then chill overnight.
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forth about 1 inch above the rameki n.
Nutritional information per serving:
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Cinnamon-Maple Applesauce

A healthy afternoon treat fo r you and your family.
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½ cup water
4 medium to large apples (about 1½ pounds),
peeled, cored and cut into 1-inch pieces
1 teaspoon ground cinnamon
1 to 2 pin ches ground nutme g
1 to 2 pin ches ground cloves
1 to 2 pin ches kosher or sea salt (o ptional)
1 to 2 teaspoons fresh lemon juice
1 to 2 tablespoons pure maple syrup (optional)
1. Pu t the water into the blender jar. Set timer for 12 minutes
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homogenous.
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blend on speed 1 until desired consistency is reached.
Nutritional information per serving (½ cup):
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Coconut Custards

The coconut gives these custards a delicious rich texture.
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1 can (13.5-ounce) un sweetened coconut mi lk
2∕³ cup he avy cream
½ teaspoon pure vanilla extract
¼ teaspoon coconut extract
½ cup unsweetened shr edded coconut
2 large eggs
4 large egg yolks
½ cup granulated sugar
¼ teaspoon table salt
1. Pr eheat oven to 300°F. Pour 1 inch of warm water into a
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on High.
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boiling.
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minutes.
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gradually add the egg mixture throu gh lid opening. Continue
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homogenous.
6. Po ur the mixture through a fine stra iner set over a mixing
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then spoon off the top layer of foam from th e mixture.
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ounces each). Place individual custa rds into the prepared
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centers will still move slightly when shaken).