Coconut Crème Brûlée

Written by
Brett Moore
Before becoming a food writer, Brett Moore earned a culinary degree and worked as a professional chef.
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Brett Moore
Updated 09/29/20
Coconut Crème Brûlée

Burwell Photography / Getty
Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
539 Calories
37g Fat
39g Carbs
14g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 539
% Daily Value*
Total Fat 37g 48%
Saturated Fat 24g 119%
Cholesterol 403mg 134%
Sodium 153mg 7%
Total Carbohydrate 39g 14%
Dietary Fiber 1g 4%
Protein 14g
Calcium 93mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crème brûlée is a very popular dessert that you will find in almost every fine dining restaurant. The smooth, creamy custard contrasts very nicely with the crunch of the hardened sugar topping. A delightful dessert that will impress your guests, crème brûlée is actually quite simple to make.

This particular recipe has a wonderfully rich and creamy coconut flavor that incorporates both coconut milk and sweetened coconut flakes.

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Ingredients

  • 1 cup unsweetened coconut milk
  • 1 1/4 cups heavy cream
  • 10 egg yolks
  • 1 cup sugar
  • 1 teaspoon coconut rum (optional)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup sweetened coconut

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. Slowly heat cream and coconut milk in a medium pot until it just begins to bubble.

  4. Whisk together the yolks and sugar until eggs turn a light yellow and the mixture thickens.

  5. Whisk in the vanilla, rum, and salt.

  6. Slowly add the hot cream mixture while continuously whisking.

  7. Stir in the sweetened coconut.

  8. Pour mixture evenly into six 6-ounce ramekins (custard dishes). Place ramekins in a baking dish and add enough hot water to come about halfway up the sides of the ramekins.

  9. Bake for approximately 35 to 40 minutes until custard is almost set. The custard will be mostly firm but still jiggle slightly in the center when tapped.

  10. Remove from the water bath and let cool slightly. Place in refrigerator and chill overnight.

  11. Just before serving, sprinkle 1 to 2 teaspoons of sugar over each custard. Place ramekins on a cookie sheet and then under a preheated broiler. Cook until sugar is golden brown (about 3 minutes). Alternatively, caramelize the sugar with a propane or butane torch.

  12. Enjoy.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.