Coconut Creme Brulee

My famous creme brulee recipe is now yours for a limited time... get it while you can! Just kidding, but seriously, this is my go-to recipe when I want to impress people. It tastes AMAZING and looks pretty too! My lovely little brother came up to visit from college in So Cal for the weekend and begged me to teach him the secrets of creme brulee so that he could impress the ladies...
here he is hard at work...

Coconut Creme Brulee
Makes 6

1 cup cream
1 cup coconut milk
4 tablespoons sugar
4 jumbo egg yolks (or 5 regular)
1 teaspoon vanilla

1. preheat oven to 300 degrees. in a saucepan over medium heat combine cream, coconut milk and sugar
2. cook, stirring constantly until small bubbles appear on edge of pan, about 5-6 min, remove from heat
3. in a clean bowl seperate eggs, keeping only the yolks, beat yolks and vanilla with a wisk until smooth and light
4. pour hot cream into yolks, a little at a time, while wisking constantly, until well blended
5. strain through a mesh strainer into a large glass measuring cup and divide into 6 ramekins
6. put ramekins in a rectangular baking pan and fill the pan with boiling water until half way up sides of the ramekins, being careful not to splash any water into them
7. put in oven with foil tented over top for about 45 min until just set (very little jiggle when you wiggle!)
8. remove ramekins from the water filled pan carefully (they will be HOT) and chill in fridge for 2-3 hours (can be left for up to 24 hours, just put plastic wrap over them after the first 2-3 hours)
9. before serving put about 1/2 tablespoon of sugar on top of each creme brulee, and tilt to distribute evenly over the whole surface, dump out any will look like this...

10. carmelize the tops with a butane torch, or under the oven on broil until the top is golden brown and hard... then grab a spoon and enjoy!

1 comment:

  1. One of the most amazing Coconut Creme Brulee I have ever had.



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