Coconut Crème Brûlée
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
55
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Place six 3/4-cup custard cups or ramekins in large roasting pan
3
Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend
4
Combine cream, coconut milk and coconut in heavy medium saucepan
5
Bring to boil
6
Whisk into yolk mixture
7
Pour custard into cups, dividing equally
8
Pour enough hot water into roasting pan to come halfway up sides of cups
9
Bake until custards are just set in center, about 35 minutes
10
Remove from water
11
Cool; chill overnight
12
Preheat broiler
13
Arrange custard cups on baking sheet
14
Sprinkle 1 teaspoon sugar evenly over each
15
Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes
16
Chill custards at least 1 hour before serving
17
(Can be broiled, then chilled up to 6 hours ahead
18
) Preheat oven to 350°F
19
Place six 3/4-cup custard cups or ramekins in large roasting pan
20
Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend
21
Combine cream, coconut milk and coconut in heavy medium saucepan
22
Bring to boil
23
Whisk into yolk mixture
24
Pour custard into cups, dividing equally
25
Pour enough hot water into roasting pan to come halfway up sides of cups
26
Bake until custards are just set in center, about 35 minutes
27
Remove from water
28
Cool; chill overnight
29
Preheat broiler
30
Arrange custard cups on baking sheet
31
Sprinkle 1 teaspoon sugar evenly over each
32
Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes
33
Chill custards at least 1 hour before serving
34
(Can be broiled, then chilled up to 6 hours ahead
35
) *Available at Indian, Southeast Asian and Latin American markets and many supermarkets
36
*Available at Indian, Southeast Asian and Latin American markets and many supermarkets