Coconut Creme Brulee

Recipe by Galley Wench
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F
  • Place six 3/4-cup custard cups or ramekins in large roasting pan.
  • Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine cream, coconut milk and coconut in heavy medium saucepan. Bring to boil.
  • Whisk a small amount into yolk mixture to temper.
  • Whisk egg mixture and vanilla into the cream.
  • Pour custard into cups, dividing equally.
  • Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes.
  • Remove from water. Cool; chill overnight.
  • Next Day:
  • Preheat broiler.
  • Arrange custard cups on baking sheet.
  • Sprinkle 1 teaspoon sugar evenly over each.
  • Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes.
  • Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.).
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