Coco Loco Brulee

"Served in a coconut shell this version of creme brulee is from the Cooking Club of America and looks simply amazing. It would be perfect for a summer party, perhaps a luau. I have not yet had the opportunity to make it myself so i have no idea what the prep time is. *mini blowtorches can be found in department stores and gourmet kitchen shops. a regular blowtorch can also be used."
 
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Ready In:
30mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • Heat oven to 325*F.
  • Place 13x9 in. glass baking dish in shallow roasting pan.
  • In large heavy sauce pan, combine cream, coconut milk, cream of coconut, and vanilla bean.
  • Bring to a boil over medium heat; remove from heat Meanwhile, whisk 1/2 c.of sugar and egg yolks in large bowl until smooth.
  • Slowly whisk in hot cream mixture.
  • Strain through fine sieve into baking dish.
  • Pour 1/2 in.hot water into roasting pan to create a water bath.
  • Place roasting pan with baking dish into oven.
  • Bake 25 to 35 minutes or until just barely set but still quivery.
  • Do not overbake.
  • Remove from water bath. Cool to room temperature.
  • Refrigerate until cold.
  • Meanwhile crack coconuts in half with hammer.Work over a towel.
  • To break a coconut into equal halves tap the shell with the claw side of a hammer along an imaginary line going around the middle.
  • After 10- 20 taps the shell should break in two.
  • Reserve coconut water (milk) if desired.
  • Just before serving, spoon custard into coconut halves.
  • Smooth top of mixture with top of spoon.
  • Sprinkle 1 tbs of remaining sugar in thin layer over filling in each coconut.
  • With blowtorch, caramelize sugar.
  • Serve in shallow bowls.

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