Coconut Crème Brûlée

Two of my very favorite things are coconut and crème brûlée so of course, it makes sense to combine the two! I found a recipe on Genius Kitchen that sounded delicious. I adapted it a bit by steeping the coconut in the milk mixture for a while then strained it through a cheesecloth to keep the texture smooth and creamy. I also used half the vanilla extract and added a little coconut extract to give it an extra punch of flavor. The crème brûlée turned out AMAZING! I loved the coconut flavor and the creamy texture combined with the crunch from the sugar crust. We all loved this coconut crème brûlée, including some friends who were over and tasted tested this dessert with us. This recipe will be a regular in our home.

How to Make Coconut Crème Brûlée

Preheat the oven to 350 degrees. Line a rimmed baking pan with a silpat mat or cloth towel (this will prevent the ramekins from sliding around). Place six or seven ramekins on the baking sheet.

Combine the milk, coconut milk, and coconut together in a saucepan over medium-high heat. Bring to a boil then turn the stove off. Let the mixture steep on the stovetop for 15 minutes.

Combine the sugar, egg yolks, and egg together in a bowl; whisk until well combined.

Once the coconut mixture has finished steeping, whisk a small amount slowly into the egg mixture to temper.  Add the tempered egg mixture to the coconut mixture; whisk until well combined. Add the vanilla extract and coconut extract; mix well.

Line a fine-mesh strainer with cheesecloth and place over a mixing bowl. Pour the coconut/egg mixture through the cheesecloth-lined strainer to strain the liquid. Squeeze the cheesecloth once it is completely strained to get the last bits of liquid. Discard the cheesecloth and coconut.

Pour the custard evenly in the 6-7 ramekins.

Place into the oven and pour boiling water into the baking pan, being careful not to splash water into the ramekins, until the water reaches two-thirds of the way up the sides of the ramekins. Bake until the centers of the custards are just barely set and are no longer sloshy. A digital thermometer inserted in the centers should read 170-175 degrees, 30-35 minutes. Begin checking the temperature about 5 minutes before the recommended time.

Transfer the ramekins to a wire rack; cool to room temperature, about 2 hours. Set the ramekins on a rimmed baking sheet, cover them tightly with plastic wrap, and place them into the refrigerator for at least 3-4 hours.

Toast some shredded coconut in a dry skillet over medium heat for a couple of minutes, stirring often, until golden brown; set aside.

Uncover the ramekins, if condensation has collected on the custard surface, place a paper towel on the surface to soak up the mixture. Sprinkle the top of each ramekin with about a teaspoon of turbinado sugar; tilt and tap each ramekin for even coverage. Ignite the torch and caramelize the sugar carefully.

Refrigerate uncovered, to re-chill if desired, 20-30 minutes (but no longer), serve topped with toasted coconut. Enjoy!