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Nutritional Guidelines (per serving) | |
---|---|
539 | Calories |
37g | Fat |
39g | Carbs |
14g | Protein |
Nutrition Facts | |
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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. |
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.
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
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Gather the ingredients.
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Preheat oven to 350 F.
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Slowly heat cream and coconut milk in a medium pot until it just begins to bubble.
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Whisk together the yolks and sugar until eggs turn a light yellow and the mixture thickens.
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Whisk in the vanilla, rum, and salt.
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Slowly add the hot cream mixture while continuously whisking.
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Stir in the sweetened coconut.
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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.
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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.
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Remove from the water bath and let cool slightly. Place in refrigerator and chill overnight.
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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.
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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.
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