Coconut Crème Brûlée
Servings 7
Equipment
- Rimmed Baking Pan
- Ramekins
- Large saucepan
- Fine-Mesh Strainer
- Digital Thermometer
- Cooking Torch
Ingredients
- 2 cups heavy cream
- ⅔ cup canned coconut milk
- ⅔ cup sweetened coconut shredded
- ½ cup sugar
- 6 large egg yolks
- 1 large egg
- ½ tsp vanilla extract
- ½ tsp coconut extract
- 7 tsp turbinado sugar for topping
- ¼ cup sweetened coconut shredded & toasted
Instructions
- 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 large 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 it 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.
- 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.
- Toast some shredded coconut in a dry skillet over medium heat for a couple of minutes, stirring often, until golden brown; set aside.
- 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!