Best 4 Coconut Crème Brûlée Recipes

COCONUT CREME BRULEE

Steps:

• Spoon pudding into two 6-oz. ramekins or custard cups. If broiling the custards, place ramekins on a baking sheet. , In a small bowl, combine the sugars, coconut and butter; sprinkle over pudding. Broil 8 in. from the heat for 2-3 minutes or until sugar is bubbly and golden brown. Serve warm., If using a creme brulee torch, sprinkle with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately.

COCONUT CRèME BRûLéE

Steps:

• Preheat oven to 325°F.
• In a heavy saucepan heat cream, milk, and vanilla bean over moderately high heat until mixture just comes to a boil and remove from heat. Steep vanilla bean 10 minutes and with a knife scrape seeds into milk mixture, reserving pod for another use. In a bowl whisk together yolks, whole egg, and granulated sugar until combined well and add milk mixture in a stream, whisking. Skim off any froth.
• Divide coconut and custard among eight 1/2-cup flameproof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards. Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.
• Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.
• Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes. (Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.) Chill custards 20 minutes.

CORN AND COCONUT CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F. Cut the kernels from the ears of corn. Cut each corncob into 3 pieces.
• Melt the butter in a large saucepot over medium heat. Stir in the corn kernels and 1 teaspoon salt. Saute until just tender, about 5 minutes, being careful not to let the corn or butter brown. Add the corncobs, coconut milk, and water. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook at a simmer for 15 minutes.
• While the mixture simmers, combine the sugars in a blender or food processor, blend well, and set aside.
• Remove and discard the corncobs. Transfer the mixture to a blender and blend on high speed until smooth. Strain through a fine-mesh sieve into a large bowl, pressing with a silicone spatula to obtain all the pulp; discard any remaining solids. Whisk in 1/2 cup of the sugar mixture, the milk, eggs, egg yolks, and vanilla until thoroughly mixed. Adjust the seasoning to taste with salt, if needed.
• Divide the mixture among six 8-ounce brulee dishes or flameproof ramekins, filling them to just below the rim. Place the dishes in a roasting pan or large baking dish. Pour water into the roasting pan to come about halfway up the sides of the dishes. Cover the pan with plastic wrap and carefully transfer it to the center rack of the oven. Bake until just set, about 35 minutes.
• Remove the dishes from the pan. Refrigerate until well chilled.
• Spread a thin layer of the remaining sugar mixture on top of the baked custards (you may not need it all). Caramelize with a torch. Or place the custards on a baking sheet and caramelize under a preheated broiler. Serve immediately.

COCONUT CREME BRULEE

Steps:

• 1. Spoon pudding into two 6 ounce ramekins or custard cups. If broiling the custards, place ramekins on a baking sheet.
• 2. In a small bowl, combine the sugars, coconut and butter; sprinkle over pudding. Broil 8 inches from the heat for 2-3 minutes or until sugar is bubbly and golden brown. Serve warm.
• 3. If using a crème brulee torch, sprinkle with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately.