Prep 15 mins
Cook 1 hr 30 mins
From Emeril Lagassee
- 4 cups heavy cream
- 1 vanilla bean, split in half
- 1 cup Coco Lopez (coconut cream)
- 2 cups fresh coconut
- 10 egg yolks
- Combine the cream, scraped vanilla, whole vanilla bean, and coconut milk in a sauce pan over medium heat. Bring the cream up to a boil and reduce to a simmer. Simmer the cream for 5 minutes. Remove from the heat and discard the vanilla bean. In an electric mixer, beat the yolks. Gradually pour the hot cream into the mixer. Mix until incorporated.
- Strain the liquid into a pitcher. Fold in the fresh coconut. Place eight (3/4 cup) pot de creme cups or ramekins in a roasting pan. Fill the cups or ramekins to the rim with the custard.
- Pour water into the roasting pan 1/2 way up the sides of the ramekins. Cover the pan loosely with foil and bake @ 300 for 1 to 1 1/2 hours or until set.
- Remove from the pan and let the custards cool completely. Place in the refrigerator and chill for 1 hour. Garnish with whipped cream, chocolate shavings and espresso powder.
To die for delicious, creamy and sweet.
This are very rich and not as coconut flavored as I'd hoped, which was disappointing after all the work of getting the fresh coconut. I reduced the servings down to two and used vanilla extract in place of the bean. It tasted like a drier, heavier creme bruelle with coconut.The texture might be improved by reducing the cooking time? I added one small (less than an inch square) of Frans Bittersweet Chocolate to one, it was very chocolaty and overwhelmed the coconut - so I wouldn't recommend doing that. With the richness of it I could only eat a few spoonfuls, maybe 1/2 cup sizes and cooked for an hour would be better. I sprinkle the top with toasted coconut (not fresh) Made for ZWT 5 for the Cooks With Dirty Faces.