Toasted Coconut Creme Brulee Recipe
Make Toasted Coconut Creme Brulee Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crème Brûlée Custard
Toasted Coconut Topping
Finishing
Method
Crème Brûlée Custard
- 1
- 2
Heat dairy with vanilla
In a medium saucepan, combine 2.5 cups heavy cream, 0.5 cup whole milk, and the scraped seeds and pod of 1 vanilla bean (or 1 tablespoon vanilla extract). Warm over medium heat until steam appears and small bubbles form at the edge, but do not boil, about 5–7 minutes. Remove from heat and let steep for 10 minutes; if using the pod, discard it after steeping.
- 3
Mix yolks and sugar
In a large bowl, whisk together 6 egg yolks, 0.75 cup granulated sugar (for custard), and 1 teaspoon kosher salt until the mixture lightens slightly in color and the sugar is partially dissolved, about 1–2 minutes.
- 4
Temper the eggs
Slowly pour a ladleful (about 1/4 cup) of the warm cream into the yolk mixture while whisking constantly to temper. Continue pouring in a steady stream, whisking, until about two-thirds of the cream has been incorporated and the mixture is warm but not hot.
- 5
Combine and strain
Pour the egg/cream mixture back into the saucepan or into a large measuring cup. Strain the custard through a fine-mesh sieve into a clean bowl or jug to remove any cooked bits and ensure a silky texture.
- 6
Portion into ramekins
Divide the strained custard evenly among the six prepared ramekins.
- 7
Bake in water bath
Place the roasting pan with ramekins on the oven rack. Carefully pour hot (not boiling) water into the pan to come halfway up the sides of the ramekins (about 1–1.5 inches). Bake at 325°F (160°C) until the edges are set and the centers still slightly jiggle when nudged, about 30–40 minutes depending on oven and ramekin size.
- 8
Cool and chill
Remove ramekins from the water bath and cool on a wire rack for 20–30 minutes. Once cooled to room temperature, cover each ramekin with plastic wrap and refrigerate for at least 4 hours and up to 48 hours to fully set.
Toasted Coconut Topping
- 9
Toast the coconut
Preheat oven to 350°F (175°C). Spread 0.75 cup unsweetened shredded coconut and 0.25 cup flaked coconut (if using) in an even layer on a rimmed baking sheet. Toast in the oven, stirring or shaking the pan every 3 minutes until the coconut is golden brown and aromatic, about 6–9 minutes total. Watch closely to prevent burning. Remove from oven and cool.
- 10
Mix topping sugars
In a small bowl, combine the cooled toasted coconut with 0.5 cup granulated sugar (for topping), 2 tablespoons packed light brown sugar, and 1/4 teaspoon flaky sea salt. Toss so the sugars coat the coconut evenly. This mixture will provide crunchy texture and deepen the coconut caramel flavor when applied to the custard surface.
- 11
Store until ready
If making ahead, store the toasted coconut sugar mixture in an airtight container at room temperature for up to 2 days. For best crispness, assemble and brûlée immediately before serving.
Finishing and Brûléeing
- 12
Dry surface
Remove chilled custards from refrigerator and let sit at room temperature for 10–15 minutes. Pat the surface of each custard gently with a paper towel to remove any condensation.
- 13
Apply toasted coconut sugar layer
Evenly sprinkle about 1 tablespoon of the toasted coconut sugar mixture over each custard, pressing very lightly with the back of a spoon to compact the topping slightly and ensure contact with the custard surface.
- 14
Add final brûlée sugar
For an extra glossy, crackly top, lightly dust each topped custard with about 1 teaspoon granulated sugar or turbinado sugar (or a mix) so there is a thin even layer over the coconut.
- 15
Caramelize the top
Using a culinary torch, hold the flame 2–3 inches from the surface and move in a slow, circular motion until the sugar melts and browns evenly, forming a crisp caramel layer, about 1–2 minutes per ramekin. If you don't have a torch, place the ramekins under a very hot broiler on the top rack for 2–4 minutes, watching constantly to avoid burning. If broiling, rotate pans for even caramelization.
- 16
Set the crust
Allow the caramelized sugar and toasted coconut crust to cool and harden for 3–5 minutes at room temperature before serving. This gives the top a satisfying crack.
- 17
Garnish and serve
Optionally sprinkle a tiny pinch of flaky sea salt on each finished brûlée just before serving to enhance contrast. Serve within 1 hour of brûléeing for best texture.