Coconut Milk Creme Brulee Recipe

Preheat and prepare ramekins

Preheat the oven to 325°F (160°C). Arrange six 6-ounce ramekins in a deep baking dish (or two baking dishes) so they sit snugly.

Warm coconut milk

Pour the 4 cups of full-fat canned coconut milk into a medium saucepan. Heat over medium-low heat until it is hot and steaming but not boiling (about 170–175°F / 77–80°C). Stir occasionally to prevent skin forming.

Mix yolks and sugar

While the milk heats, whisk the 8 egg yolks with 3 tablespoons granulated sugar in a large bowl until the mixture is pale and slightly thickened (about 30–45 seconds).

Temper yolks

Slowly drizzle about 1/2 cup of the hot coconut milk into the yolk mixture while whisking constantly to temper. Continue to add the hot milk in a thin stream, whisking, until fully combined and slightly warm.

Combine and flavor

Return the tempered yolk-milk mixture to the saucepan or mix gently in the bowl. Stir in 2 teaspoons pure vanilla extract and 1 teaspoon fine sea salt until fully incorporated.

Strain custard

Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and any coconut solids. This yields a silky texture.

Fill ramekins and prepare water bath

Divide the strained custard evenly among the six ramekins. Place ramekins in the prepared deep baking dish. Pour hot (not boiling) water into the baking dish until it reaches about halfway up the sides of the ramekins to create a bain-marie.

Bake

Carefully transfer the baking dish to the preheated oven. Bake until the custards are mostly set but the centers still jiggle slightly when nudged, about 35–40 minutes (time may vary depending on ramekin size and oven).

Cool and chill

Remove ramekins from the water bath and let cool on a wire rack for 30 minutes, then refrigerate uncovered for at least 4 hours or up to 48 hours to fully set and chill.

Preheat oven for crisp

When ready to make the topping (can be done while custards chill), preheat the oven to 350°F (175°C). Line a small baking sheet with parchment paper.

Mix dry ingredients

In a bowl combine 1 cup rolled oats, 1 tablespoon all-purpose flour, 2 tablespoons ground almonds, 1 tablespoon packed light brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt. Stir until evenly distributed.

Add wet ingredients and bake

Add 3 tablespoons melted unsalted butter and 3 tablespoons honey to the dry mix. Toss until the oats are moistened and clumps form. Spread the mixture in an even layer on the prepared baking sheet and bake for 10–12 minutes, stirring halfway through, until golden and fragrant. Watch closely in the final minutes to prevent burning.

Cool and break into clusters

Remove from oven and let cool completely on the baking sheet. The mixture will crisp up as it cools. Break into small clusters appropriate for sprinkling over the custard.

Dry custard surface

Remove chilled custards from refrigerator. If any condensation or moisture is on the surface, blot gently with a paper towel so the sugar will adhere and caramelize evenly.

Evenly sprinkle sugar

Evenly distribute about 1 to 2 teaspoons of granulated sugar (from the 1/2 cup) over the top of each custard, tilting the ramekin to coat the surface if needed. Reserve remaining sugar for additional passes if desired.

Caramelize sugar

Using a kitchen torch, melt and caramelize the sugar in a sweeping motion until it bubbles and forms a deep amber, glassy crust (about 1–2 minutes). If you don't have a torch, place ramekins on a baking sheet and broil on high for 2–4 minutes, watching very closely so the sugar does not burn — rotate the pan as needed for even caramelization.

Rest and add honey oat crisp

Let the caramelized tops cool and harden for 2–5 minutes. Just before serving, sprinkle a tablespoon or two of the honey oat crisp clusters over each brûlée (or serve crisp on the side to preserve crunch).

Serve

Serve immediately after adding the oat crisp so the contrast of the chilled custard, brittle caramel top, and crunchy honey oat clusters is at its best.