Coconut Creme Brulee
Crème brûlée is one of my favorite desserts; I rarely tire of it. Once I mastered the custard technique, which you’ll see is quite simple, I started experimenting with flavor infusions. And when given the choice, without hesitation, I choose coconut.
When the crunchy, caramelized sugar melts on your tongue, it reveals a cool, smooth, creamy custard infused with toasted coconut.
Coconut Crème Brûlée
Prep time: 10 minutes
Cook time: 90 minutes, plus 4 hours chill time
Yields: 8 servings
Fancy equipment: strainer, brulee torch, small ramekins
Allergy info: soy-free, wheat-free, gluten-free; contains dairy, eggs
For the custard:
1 cup toasted unsweetened shredded coconut
4 cups heavy cream
1 vanilla bean, split, seeds scraped
8 large egg yolks
3/4 cup sugar
1/4 teaspoon kosher salt
Boiling water
For the brûlée:
3/4 cup sugar
Directions:
In a medium saucepan combine coconut, cream, vanilla bean seeds and pod over medium-low heat. Cook 20 minutes, stirring occasionally; do not boil. Remove from heat; set aside 10 minutes. Strain mixture through a fine sieve; reserve cream.
Preheat oven to 300 degrees Fahrenheit. In a large bowl whisk together eggs, sugar and salt until creamy and pale. Using a ladle, pour a small amount of the cream mixture into the eggs to temper, whisking constantly; repeat. Add remaining cream, whisk to incorporate. Strain mixture through a fine sieve into a pitcher.
On the bottom of a large roasting pan place a damp kitchen towel; place 8 5-ounce baking dishes on the towel. Divide cream mixture evenly between dishes.
Place pan in oven. Pour enough boiling water into the pan to come half way up the dishes. Bake 40 minutes or until custard is set around the edges but trembles slightly in the center. Remove baking dishes from water; let cool on a wire rack 10 minutes; refrigerate 4 hours. Brûlée immediately, or cover with plastic wrap and refrigerate up to 3 days.
To brûlée, working with one at a time, sprinkle a thin layer of sugar over the custard. Using a brûlée torch, heat sugar until melted and golden; serve immediately.
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>I love that this has coconut in it…Makes me think of spring time and warm, sunny days :) Happy New Year!
>For all the wonderful things I bake and cook, and for as much as I LOVE creme brulee, I have never made it! I LOOOOVVEE coconut though, so I may have to give this a shot. It looks awesome.
>@Kori – I like the way you think :-)
@Lalycairn – oh gosh, yes you MUST give this a try. I also love it with just the vanilla. Next I'll be trying coffee.
>I love coconut so much and creme brulee is one of my favorites. This just sounds so good. I assume you used plain old granulated sugar on top, right?
>Hi Paula – Yes for the brulee it's regular white cane sugar :-)