Coconut Crème Brûlée

Hey Foodies, today I am making Coconut Creme Brûlée. Coconut is something that I am always drawn to and knowing that you can make a brûlée out of it elevates both the creme brûlée and the coconut in this recipe. The coconut flavor is not over powering and the cream brûlée has a nice burnt sugar top and the custard is so smooth and satisfying. If you love custards and coconut, this recipe is perfect! I also forgot to mention that this recipe is so easy to make with a handful of ingredients. So if you want to make your own Coconut Crème Brûlée, then follow the step by step guide below or watch the video tutorial here:

Ingredients

• ½ Cup Sugar (plus extra for the top)
• 6 Egg Yolks
• 1 Whole Egg
• 2/3 cup unsweetened canned Coconut Milk
• 2 Cups Heavy Cream
• 1 teaspoon Coconut Extract

Tools

• All Clad Sauce Pan 3qt
• Cuisinart Oven Mitts
• Standard Whisk
• Pyrex Mixing Bowl
• Pyrex Bowl 3 set
• Hamilton Beach Electric Kettle
• 6 Ounce Porcelain Ramekins
• Pyrex Measuring Cup Kit
• Spiral Whisk
• Misc. Kitchen Utensils

Preheat oven to 350°F. Place six ramekins in large roasting pan.

Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend.

To a sauce pan add in coconut milk and heavy cream. Bring milks to a simmer.

Take off heat and quickly whisk yolk mixture into the milks. Add coconut extract and stir.

Pour mixture through a sieve.

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 and then chill overnight.

The next day, sprinkle 1 teaspoon sugar evenly over each.

Before serving broil with a kitchen torch or broil for 2 minutes under broil setting in oven.

Enjoy these amazing coconut creme brûlée!

If you prefer a video tutorial, you can watch it here!