Coconut Creme Brulee
We've always believed dessert should feel like a little escape, and this Coconut Crème Brûlée feels just that. With the silky custard richness you love in a classic crème brûlée, but brightened by coconut, it's a dessert that makes you pause and sigh (in a good way). This crème brûlée with coconut milk is one of our favorite tropical spins on a classic treat.
Ingredients
For the Custard:
- ½ vanilla bean split and scraped
- 1 cup full fat canned coconut milk
- 1 cup heavy cream
- 1 teaspoon coconut extract
- 6 large egg yolks
- ⅓ cup granulated sugar
- Pinch of kosher salt
For Serving:
- 6 tablespoons granulated sugar
- Toasted sweetened coconut flakes for garnish (optional) (see Notes below)
Instructions
Make the Custard:
- Preheat oven to 325 degrees F; heat large kettle of water to boiling. Place six 4- to 5-ounce ramekins (see Home Chef Tips below) in roasting pan.
- In small saucepan, heat vanilla bean and it's scrapings, coconut milk and heavy cream over medium heat 4 to 6 minutes until cream just starts to bubble around edges of pan (do not bring to a full boil). Remove from heat and stir in coconut extract.
- Meanwhile, in large bowl, whisk egg yolks, sugar and salt until well combined. While whisking, use ladle to slowly add 4 ladlefuls of hot cream mixture to egg mixture. Gradually whisk in remaining cream mixture. Strain through fine mesh strainer into large liquid measuring cup.
- Divide custard mixture between ramekins; place roasting pan in oven. Add enough boiling water to come halfway up sides of the ramekins. Bake 25 to 30 minutes or until custards are just set (they should tremble slightly in the middle, but be set on outer edges).
- Use tongs or pancake turner to carefully transfer ramekins to cooling rack; let stand 30 minutes. Cover with plastic wrap and chill at least 4 hours or up to 2 days before serving.
- To serve, sprinkle 1 tablespoon sugar over each custard. Using blowtorch, caramelize top of each custard until sugar bubbles and turns brown (this can also be done under a broiler). Garnish with coconut flakes, if using, and serve immediately.
Notes
- To make toasted coconut flakes, place 1/2 cup sweetened coconut flakes on microwave safe plate and microwave on HIGH 1 minute. Carefully stir coconut and continue microwaving on high in 30 second increments, stirring ever 30 seconds until coconut is golden brown.
- You may substitute 1 teaspoon vanilla extract in place of the vanilla bean.
- If your ramekins are wide and shallow, your custard may bake a little faster. If your ramekins are narrow and deep, you will likely need to bake your custard longer. In the photos you see in this post, I'm using wide and shallow ramekins, and my custard took about 26 minutes to bake until it was just set. If you use narrow and deep ramekins, start at 30 minutes and continue baking, checking every 5 minutes until your custard is just set. It could take up to 45 minutes.
Calories: 359kcal, Carbohydrates: 26g, Protein: 5g, Fat: 27g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 239mg, Sodium: 25mg, Potassium: 142mg, Sugar: 24g, Vitamin A: 843IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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