Coconut Creme Brulee
This coconut creme brulee is easy to make and absolutely delicious! Silky smooth texture, a hint of coconut flavor and the perfect cracked sugar top make this creme brulee one you won't be able to resist!
Servings 6
Ingredients
- 2 cups unsweetened coconut milk
- 2 cups heavy cream
- 1 cup granulated sugar divided use
- 6 large egg yolks
- 1 tsp coconut extract
- 4 cups hot water for water bath
Instructions
- Preheat oven to 325F.
- In a saucepan bring heavy cream and coconut milk to a boil.
- Cover with a lid, turn off the heat and let it cool for 15 minutes.
- In a large bowl combine the egg yolks and 1/2 cup of sugar and whisk until the mixture is thick and smooth (about a minute).
- Slowly add the cooled milk mixture to the eggs whisking constantly.
- Stir in the coconut extract.
- Pour the coconut custard mixture in 8 oz ramekins and place in a large baking dish.
- Pour hot water in the baking dish creating a water bath for the creme brulees. Be careful to not pour any water in the creme brulee. You want the water be about halfway up the ramekins.
- Carefully place baking dish with creme brulees in the oven and bake for 40-45 minutes or until the top is set but it is still a little jiggly.
- Remove from the oven, take out of the water bath and let cool to room temperature.
- Refrigerate for at least 2 hours.
- When ready to serve sprinkle 1 tbsp of sugar and place in the oven under the broiler. Let the sugar caramelize for about 3-5 minutes but be careful so the sugar doesn't burn.
- Allow to set for 5 minutes then enjoy!