Créme Brûlée is one of those desserts which exudes decadence and white table cloth dining. But in reality, it’s a simple custard made with egg yolk, sugar and cream. The presentation with burnt, or caramelized, sugar is what sets this classic French dessert apart.
The Hubby loves Créme Brûlée, but it’s one of those special treats I have to be intentional about making. He recently enjoyed a Coconut Créme Brûlée on a vacation to Key West, and challenged me to concoct a copy cat of it. Challenge accepted! This recipe uses full-fat coconut milk. (Don’t skimp on this.) With the other basic ingredients, this version is decadently smooth and rich, but has floral and nutty notes thanks to the coconut.
After warming the cream and coconut milk to a barely bubbling state, whisk ladle-fuls into the egg and sugar mixture. Be sure to whisk constantly and slowly stream the milk in to temper the eggs and avoid unintentionally cooking them. Pouring the custard through a fine-mesh strainer before cooking in the ramekins also removes any eggy bits for a silky smooth product. A hot water bath ensures a gentle, even bake for the custard.
To make the caramelized crust before serving, sprinkle about 1 tablespoon of granulated sugar over the cooked and cooled custard. A kitchen blowtorch is generally used to brown and bubble the sugar, but placing the ramekins under an oven broiler also gets the job done. Just be sure to watch the broiler carefully. If you’re feeling fancy, garnish the finished Coconut Créme Brûlée with fresh berries or a sprinkle of toasted coconut. Enjoy!
Coconut Crème Brulée
A tropical twist on a classic custard dessert! Coconut Crème Brulée is a show stopping custard with a caramelized sugar crust that’s perfect for any special occasion…or weekend treat.
- Prep Time: 15-20 Minutes
- Cook Time: About 35 Minutes
- Total Time: About 45 Minutes + 4 Hour Chill Time
- Yield: 4–5 oz. Servings 1x
Ingredients
1 tsp. vanilla extract OR 2 tsp. vanilla bean paste
1–3/4 c. (13.5 oz. can) coconut milk, full-fat
1–3/4 c. heavy cream
1 tsp. coconut extract
8 large egg yolks, at room temperature
1/2 c. granulated sugar + 4 T. for finishing
1/2 tsp. salt (table or kosher)
Instructions
Preheat oven to 325 degrees F. Heat a kettle of water to boiling. Place 4 large (5 ounce) ramekins in a roasting pan, or deep baking dish. Set aside.
In a medium saucepan over medium heat, stir vanilla, coconut milk, heavy cream and coconut extract together. Heat milk mixture until bubbles form around the edges of the pan, but not boiling.
In a large bowl, whisk egg yolks, 1/2 c. sugar, and salt until evenly combined. While whisking, ladle in one ladleful of hot cream into egg mixture to temper the eggs. Slowly whisk the rest of the cream ladle by ladle until all added. Strain mixture through a fine mesh strainer into a pourable measuring cup. This removes any cooked egg pieces to make the custard smoother.
Pour custard evenly into the ramekins. Place pan into oven. Pour boiling water into the pan until water is about 1/2 up the sides of the ramekins. Bake custard for 35 to 40 minutes, or until custard is just set. The centers will jiggle slightly, but set on the edges.
Remove ramekins pan and set on cooling rack for about 30 minutes to cool. Tightly wrap each ramekin with plastic wrap and set in refrigerator to chill for a minimum of 4 hours (or up to 48 hours) before serving.
To serve, sprinkle 1 T. granulated sugar evenly over the top of each ramekin. Use a kitchen blowtorch to caramelize the sugar until it bubbles and turns golden brown. You can also put the ramekins directly under a broiler and cook until sugar caramelizes. Allow custard to set slightly before serving.
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