Coconut crème brulee

Diving into the rich world of desserts, nothing strikes a chord of indulgence quite like Coconut crème brulee. This creamy, dreamy delight harmoniously blends the tropical allure of coconut with the iconic crackling sugar crust of traditional crème brulee.

Ingredients

• 2 cups of heavy cream (480 ml)
• 1 cup of coconut milk (240 ml)
• 1 vanilla bean, split and scraped
• 5 large egg yolks
• 3/4 cup granulated sugar (150 g), plus extra for the topping
• Pinch of salt

Time

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Chill Time: 4 hours

Serves

Serves 4

Nutritional Facts Per Serving

• Calories: 590
• Total Fat: 45g
• Saturated Fat: 30g
• Cholesterol: 350mg
• Sodium: 80mg
• Total Carbohydrates: 43g
• Dietary Fiber: 0g
• Sugars: 40g
• Protein: 6g

Instructions

1. Preheat your oven to 325°F (165°C).
2. In a saucepan, combine heavy cream, coconut milk, and the scrapings of the vanilla bean. Warm this mixture over medium heat until it’s hot but not boiling.
3. In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until it’s well combined and slightly pale in color.
4. Gradually pour the warm cream mixture into the yolk mixture, whisking continuously to ensure the yolks don’t cook.
5. Strain the combined mixture through a fine sieve to ensure a smooth texture for your Coconut crème brulee.
6. Pour this final mixture into ramekins, filling them almost to the top.
7. Place the ramekins into a deep baking dish. Pour hot water into the dish to come halfway up the sides of the ramekins.
8. Transfer this setup to the oven and bake for about 35-40 minutes, or until the Coconut crème brulee is set but still slightly wobbly in the center.
9. Remove the ramekins from the water bath and let them cool. Afterward, refrigerate them for at least 4 hours.
10. Before serving, sprinkle a thin layer of granulated sugar on top of each brulee. Use a kitchen torch to caramelize the sugar until it’s golden and crispy. If you don’t have a torch, you can also place them under a broiler for a couple of minutes.

Tips

1. Using full-fat coconut milk will give your Coconut crème brulee a richer flavor and smoother texture.
2. Be cautious not to overcook the brulee in the oven. It should be just set with a slight wobble.
3. If you’re using a broiler to caramelize the sugar, watch it closely to avoid burning.

Serving Suggestions

The Coconut crème brulee is a delight on its own, but if you wish to elevate the experience:

• Pair it with a side of fresh berries or tropical fruits like mango or pineapple.
• Add a dollop of whipped coconut cream on top for an added coconut kick.
• For those who like a contrast of textures, serving with a crispy biscotti or shortbread cookie complements the creamy brulee beautifully.

In every spoonful of this Coconut crème brulee, you are bound to be swept away by the dance of flavors and textures that make it such a standout dessert. Whether you’re serving it at an elegant dinner or indulging on a quiet evening at home, this treat is sure to be a hit.

COCONUT CRÈME BRULEE

Diving into the rich world of desserts, nothing strikes a chord of indulgence quite like Coconut crème brulee. This creamy, dreamy delight harmoniously blends the tropical allure of coconut with the iconic crackling sugar crust of traditional crème brulee.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Chill: 4 hours hours

Total Time: 5 hours hours 55 minutes minutes

Nutritions

Nutrition Facts

COCONUT CRÈME BRULEE

Amount per Serving

Calories

590

% Daily Value*

Fat

 

45

g

69

%

Saturated Fat

 

30

g

188

%

Cholesterol

 

350

mg

117

%

Sodium

 

80

mg

3

%

Carbohydrates

 

43

g

14

%

Fiber

 

0

g

0

%

Sugar

 

40

g

44

%

Protein

 

6

g

12

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 2 cups of heavy cream 480 ml
• 1 cup of coconut milk 240 ml
• 1 vanilla bean split and scraped
• 5 large egg yolks
• ¾ cup granulated sugar 150 g, plus extra for the topping
• Pinch of salt

Instructions

• Preheat your oven to 325°F (165°C).
• In a saucepan, combine heavy cream, coconut milk, and the scrapings of the vanilla bean. Warm this mixture over medium heat until it’s hot but not boiling.
• In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until it’s well combined and slightly pale in color.
• Gradually pour the warm cream mixture into the yolk mixture, whisking continuously to ensure the yolks don’t cook.
• Strain the combined mixture through a fine sieve to ensure a smooth texture for your Coconut crème brulee.
• Pour this final mixture into ramekins, filling them almost to the top.
• Place the ramekins into a deep baking dish. Pour hot water into the dish to come halfway up the sides of the ramekins.
• Transfer this setup to the oven and bake for about 35-40 minutes, or until the Coconut crème brulee is set but still slightly wobbly in the center.
• Remove the ramekins from the water bath and let them cool. Afterward, refrigerate them for at least 4 hours.
• Before serving, sprinkle a thin layer of granulated sugar on top of each brulee. Use a kitchen torch to caramelize the sugar until it’s golden and crispy. If you don’t have a torch, you can also place them under a broiler for a couple of minutes.

Notes

Tips

1. Using full-fat coconut milk will give your Coconut crème brulee a richer flavor and smoother texture.
2. Be cautious not to overcook the brulee in the oven. It should be just set with a slight wobble.
3. If you’re using a broiler to caramelize the sugar, watch it closely to avoid burning.

Serving Suggestions

The Coconut crème brulee is a delight on its own, but if you wish to elevate the experience:

• Pair it with a side of fresh berries or tropical fruits like mango or pineapple.
• Add a dollop of whipped coconut cream on top for an added coconut kick.
• For those who like a contrast of textures, serving with a crispy biscotti or shortbread cookie complements the creamy brulee beautifully.