Coconut Crème Brulée Recipe

Coconut Crème Brulée Recipe

• 2 cups heavy cream
• 1 cup shredded sweetened coconut
• 1 cup coconut puree
• 2 tsps vanilla extract
• 6 large egg yolks
• 1/3 cup granulated sugar
• Pinch of salt
• 3 tablespoons coconut sugar

1. Begin the day before making your creme brulee by infusing the heavy cream with coconut. Preheat your oven to 325F and spread the shredded coconut on a baking tray lined with parchment or Silpat.
2. Toast the coconut three minutes at a time, stirring the shreds until each strand has achieved a uniform golden color. Remove the coconut from the oven and set aside.
3. Pour the cream into a heavy-bottomed saucepot, and place over medium heat.
4. When the cream begins to bubble around the edge and whisps of steam float up from its center, remove the cream from the heat and sprinkle your toasted coconut over the top.
5. Stir to combine, and allow the coconut to steep in the cream until it’s cooled, about an hour.
6. Transfer the coconut and cream mixture to the refrigerator and allow it to rest covered overnight.
7. The next day, strain the coconut through a fine mesh sieve, pressing the shreds with the back of a spoon to squeeze out all the cream.

1. Be sure your rack is positioned in the center of the oven, and preheat to 325F.
2. Pour the coconut-infused cream into a heavy-bottomed saucepan and heat over medium until it’s just on the verge of boiling. Remove from the heat and set aside.
3. In a large bowl, whisk together egg yolks, sugar, and salt until well combined. Add the hot cream in slowly, either pouring it in a steady stream or using a ladle to add the hot liquid one spoonful at a time, whilst whisking constantly.
4. Pour the custard through a sieve into another bowl and whisk in the vanilla.
5. Ladle custard into ramekins and arrange them in a roasting pan.
6. Pour boiling water into the roasting pan, until it reaches halfway up the sides of the ramekins.
7. Transfer the entire roasting pan and its contents into the oven and bake for 25-30 minutes. You'll know the custards are finished when they're just firm around the edges with a slight wobble in the center.
8. With tongs, transfer the ramekins to a rack to cool, then refrigerate uncovered for at least four hours.
9. Immediately before serving, sprinkle an even layer of coconut sugar over each ramekin, and using a kitchen torch, move it back and forth over the sugar until it’s evenly caramelized. Allow the creme brulee to rest 3-5 minutes until the caramel topping solidifies.
10. Garnish with raspberries and mint, or serve without; this elegant dessert can stand on its own with or without fluffery.