Coconut Crème Brûlée
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
47
Sourness
53
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Spread 1/2 cup flaked coconut on rimmed baking sheet
3
Bake until light golden, stirring once, 10 to 12 minutes
4
Whisk 3/4 cup sugar and egg yolks in medium bowl to blend
5
Mix cream, coconut milk, toasted coconut, and remaining 1/2 cup sweetened flaked coconut in heavy large saucepan
6
Bring just to simmer over medium-high heat, whisking occasionally
7
Gradually whisk hot cream mixture into yolk mixture
8
Stir in rum and 1/2 teaspoon salt
9
Strain custard through fine strainer into medium pitcher, pressing on solids
10
Divide among eight 2/3- to 3/4-cup ramekins or custard cups
11
Place ramekins in large roasting pan
12
Fill pan with enough hot water to come halfway up sides of ramekins
13
Bake custards until edges are set but centers move slightly when dishes are gently shaken, 45 to 50 minutes
14
Remove custards from water
15
Chill custards uncovered until cold, then cover and chill overnight
16
Sprinkle 1 teaspoon sugar over each custard
17
Using kitchen torch, heat sugar until melted and deep amber
18
(Alternatively, preheat broiler
19
Place ramekins on rimmed baking sheet and broil until sugar melts and turns deep amber, 1 to 2 minutes
20
) Chill until sugar hardens, about 15 minutes
21
DO AHEAD: Can be made 1 hour ahead
22
Keep chilled
23
Preheat oven to 350°F
24
Spread 1/2 cup flaked coconut on rimmed baking sheet
25
Bake until light golden, stirring once, 10 to 12 minutes
26
Whisk 3/4 cup sugar and egg yolks in medium bowl to blend
27
Mix cream, coconut milk, toasted coconut, and remaining 1/2 cup sweetened flaked coconut in heavy large saucepan
28
Bring just to simmer over medium-high heat, whisking occasionally
29
Gradually whisk hot cream mixture into yolk mixture
30
Stir in rum and 1/2 teaspoon salt
31
Strain custard through fine strainer into medium pitcher, pressing on solids
32
Divide among eight 2/3- to 3/4-cup ramekins or custard cups
33
Place ramekins in large roasting pan
34
Fill pan with enough hot water to come halfway up sides of ramekins
35
Bake custards until edges are set but centers move slightly when dishes are gently shaken, 45 to 50 minutes
36
Remove custards from water
37
Chill custards uncovered until cold, then cover and chill overnight
38
Sprinkle 1 teaspoon sugar over each custard
39
Using kitchen torch, heat sugar until melted and deep amber
40
(Alternatively, preheat broiler
41
Place ramekins on rimmed baking sheet and broil until sugar melts and turns deep amber, 1 to 2 minutes
42
) Chill until sugar hardens, about 15 minutes
43
DO AHEAD: Can be made 1 hour ahead
44
Keep chilled
45
Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets
46
Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets
47
Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets