Easy Coconut Crème Brulee
How do you make one of life’s most indulgent desserts slightly healthier and even more delicious? With the addition of coconut, of course! Coconut Crème Brulee is easier to prepare than you might expect, but do allow 24 hours for the custard to refrigerate before serving. And believe it or not, this coconut version is even better than the traditional recipe! Try this healthy and creamy dessert recipe for your whole family. Easy to prepare and delicious.
Yields4 Servings
Chilling Time15 min
Cooking Time1 hr
Ingredients
- 1 cup heavy cream
- 1 cup light, unsweetened coconut milk
- 1 teaspoon pure coconut extract
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 5 egg yolks
- 1 cup granulated sugar + 2 tablespoons sugar for topping
- 1 cup unsweetened, shredded coconut
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Preheat oven to 300 degrees F. Boil a pan of water, keep it on simmer.
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In a small saucepan, stir cream, coconut milk, extract, cinnamon and salt. Stirring constantly, warm on medium heat until bubbles form around the edges of the pan. Remove from heat and cool for 15 minutes.
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In a heat-proof glass bowl, beat egg yolks and ½ cup sugar until the mixture is creamy and pale yellow.
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Temper the yolk mixture by adding a spoonful of the heated cream into the eggs. Stir gently, repeat with a second spoonful. Tempering slowly raises the temperature of the eggs and prevents the hot liquid from cooking and scrambling the whisked eggs. Once the egg mixture is warm, add the rest of the heated cream and stir to incorporate.
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Divide the mixture evenly into 4, 5-ounce ramekins or brulee dishes.
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Position the ramekins in a baking pan with deep sides and place the dish into the oven. Pour the heated water into the baking dish, about half-way up the sides of the ramekins. Be careful not to splash water into the ramekins. Loosely cover the dish with foil. Pouring the water into the baking dish after it’s placed into the oven decreases the likelihood of accidently sloshing water into the custard.