Description
This Coconut Crème Brûlée is a luscious twist on the classic French dessert, featuring rich coconut milk and cream infused with vanilla bean and a hint of coconut extract. The silky smooth custard is baked in a water bath to perfection and topped with a crispy caramelized sugar crust, optionally garnished with toasted sweetened coconut flakes for an extra tropical flair.
Ingredients
Custard Ingredients
- 1/2 vanilla bean (split and scraped)
- 1 cup full fat canned coconut milk
- 1 cup heavy cream
- 1 teaspoon coconut extract
- 6 large egg yolks
- 1/3 cup granulated sugar
- Pinch of kosher salt
Caramel Topping
- 6 tablespoons granulated sugar (1 tablespoon per ramekin)
Optional Garnish
- Toasted sweetened coconut flakes
Instructions
- Make the Custard Base: Preheat your oven to 325°F (163°C) and bring a large kettle of water to a boil for the water bath. Place six 4- to 5-ounce ramekins into a roasting pan.
- Heat Cream Mixture: In a small saucepan over medium heat, combine the split vanilla bean, scraped seeds, coconut milk, and heavy cream. Warm for 4 to 6 minutes until the cream just starts to bubble around the edges, but do not let it boil. Remove from heat and stir in the coconut extract for added flavor.
- Whisk Egg Mixture: In a large bowl, whisk together the egg yolks, granulated sugar, and a pinch of kosher salt until smooth and well combined.
- Temper the Eggs: While whisking continuously, slowly add four ladlefuls of the hot cream mixture into the egg yolks to temper them, then gradually whisk in the remaining cream mixture. Strain the combined custard through a fine mesh strainer into a large measuring cup to ensure a silky texture.
- Prepare for Baking: Evenly pour the custard mixture into the prepared ramekins. Place the roasting pan with the ramekins into the oven, then carefully pour enough boiling water into the pan to come halfway up the sides of the ramekins to form a water bath.
- Bake the Custards: Bake for 25 to 30 minutes, or until the custards are just set — they should have a slight tremble in the center but be firm around the edges.
- Cool and Chill: Using tongs or a pancake turner, carefully lift the ramekins out of the water bath and place them on a cooling rack. Let cool for 30 minutes, then cover with plastic wrap and refrigerate for at least 4 hours or up to 2 days.
- Caramelize the Tops: Just before serving, sprinkle 1 tablespoon of granulated sugar evenly over each custard. Use a kitchen blowtorch to caramelize the sugar until it bubbles and turns golden brown. Alternatively, place under a broiler for a few minutes, watching closely to avoid burning.
- Garnish and Serve: Optionally garnish each crème brûlée with toasted sweetened coconut flakes for a delightful texture contrast and serve immediately.
Notes
- Use full-fat coconut milk for the creamiest texture and best flavor.
- To toast coconut flakes, spread them on a baking sheet and toast in a 350°F oven for about 5 minutes until golden, stirring occasionally to prevent burning.
- If you don’t have a kitchen blowtorch, the broiler method works well but requires careful attention to avoid overcooking.
- Water bath helps cook custards gently to avoid curdling or cracking.
- Vanilla bean can be substituted with 1 teaspoon pure vanilla extract if needed, but the bean gives the best aroma.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
