Coconut Creme Brulee
Indulge your sweet tooth with this luxurious Coconut Crème Brûlée, a tropical twist on the classic French dessert. Silky smooth custard made with creamy coconut milk and a hint of vanilla is baked to perfection, then topped with a caramelized sugar crust that cracks beautifully with every spoonful. This elegant dessert is surprisingly easy to make, featuring a delicate balance of rich, toasty coconut flavor and velvety texture. With a garnish of shredded coconut for added flair, this recipe is perfect for dinner parties or a romantic date night. Whether you're a crème brûlée enthusiast or a coconut lover, this showstopping treat is sure to impress!
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 200 ml Heavy cream
- 6 large Egg yolks
- 100 g Granulated sugar
- 1 tsp Vanilla extract
- 2 tbsp Shredded coconut (optional, for garnish)
- 50 g Brown or granulated sugar (for topping)
Instructions
Preheat your oven to 150°C (300°F). Place six ramekins in a deep baking dish and set aside.
In a medium saucepan, combine the coconut milk and heavy cream. Heat over medium-low heat until the mixture starts to steam, but do not let it boil.
In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
Slowly pour the hot coconut milk and cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
Stir in the vanilla extract to infuse the mixture with flavor.
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any solids or air bubbles.
Evenly divide the custard mixture among the prepared ramekins in the baking dish.
Pour hot water into the baking dish, ensuring the water reaches halfway up the sides of the ramekins to create a water bath.
Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes, or until the custards are just set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 2 hours or overnight to fully set.
When ready to serve, sprinkle a thin, even layer of brown or granulated sugar over the top of each chilled custard. Use a kitchen torch to caramelize the sugar, or place the ramekins under a broiler on high heat for a few minutes until the sugar melts and turns golden brown.
Let the caramelized sugar cool for a minute to harden, then garnish with shredded coconut, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1307 mg | 436% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 180.1 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 170 mg | 13% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 561 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
