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Ingredients
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Coconut Creme Brulee Ingredients
Method
Instructions
- 1
Prepare the Custard
In a medium saucepan, combine the coconut milk, heavy cream, and granulated sugar. Heat over medium heat until the mixture is warm and the sugar is dissolved. Remove from heat.
- 2
Whisk the Egg Yolks
In a separate bowl, whisk the egg yolks and vanilla extract until well combined. Slowly pour the warm coconut milk mixture into the egg yolks, whisking constantly to prevent curdling.
- 3
Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any solids.
- 4
Bake the Custards
Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- 5
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or until well chilled.
- 6
Caramelize the Sugar
Before serving, sprinkle a thin, even layer of brown sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy crust. If you don't have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
- 7
Serve
Top the coconut creme brulee with fresh berries before serving.
