Coconut Creme Brulee Recipe

Preheat the Oven

Preheat your oven to 325°F (160°C).

Heat the Cream Mixture

In a medium saucepan, combine heavy cream and coconut milk over medium heat. Stir occasionally until the mixture is hot but not boiling.

Whisk Egg Yolks

In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until well combined and slightly pale.

Combine Mixtures

Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly to prevent the eggs from curdling.

Strain the Mixture

Strain the combined mixture through a fine-mesh sieve into another bowl to remove any lumps.

Pour into Ramekins

Divide the custard mixture evenly among 6 ramekins.

Create a Water Bath

Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.

Bake

Bake in the preheated oven for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

Cool and Refrigerate

Remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight.

Prepare the Topping

Before serving, sprinkle 1 tablespoon of granulated sugar evenly over each chilled custard.

Caramelize the Sugar

Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. Alternatively, place under a broiler for a few minutes until caramelized.

Garnish

Sprinkle toasted coconut flakes on top of the caramelized sugar for an added crunch and flavor.