This coconut creme brulee is so rich and decadent; it’s a must-make. With a velvety smooth custard and crunchy sugar topping, it is great as a party dessert.
My husband has been out of town for the past two weeks. This has given me plenty of extra time to spend in my kitchen. Honestly, I can think of no better way to pass my time than in the kitchen baking. It’s my happy place.
A while ago I picked up a bag of coconut sugar. I didn’t really have a plan for it. I just thought I “might” use it at some point. This bag has been sitting there staring me in the face every day since.
What is the best way to showcase coconut sugar?
Coconut creme Brule of course.
This is a very simple recipe, but the result is rich creamy decadence. If you like coconut, you must make this.
You don’t need any special equipment; this is a straightforward recipe. You can even get by without a kitchen torch. I have one but didn’t use it. I’m terrified of it. Fire and I do not mix in any way, shape, or form. But that’s a story for another day.
This recipe serves 2 to 4. I used 2.5-ounce ramekins for portion control and to make the recipe go further. If you want a larger serving, use a 5-ounce ramekin. Keep in mind that you will get fewer portions this way.
The custard can be made in advance and kept refrigerated for up to 4 days. Right before serving, sprinkle the tops with coconut sugar and pop them under the broiler until the sugar melts. Keep a close eye on them; the sugar can burn quickly.
I’m off to spend some much needed time with my main squeeze. Enjoy this coconut creme brulee and have a great weekend!
Coconut Creme Brulee
- 1 cup heavy cream
- 2 and 1/2 tablespoons coconut sugar plus 2 to 4 teaspoons
- 1/4 teaspoon salt
- 3 large egg yolks
- 1/2 teaspoon coconut extract
- Preheat the oven to 300ºF. Place a kitchen towel in the bottom of a roasting pan. Arrange 4 2.5 ounce ramekins over the towel. Bring a pot of water to a boil over high heat and set aside.
- In a small pot, combine 1/2 cup of the heavy cream, 2-1/2 tablespoons sugar, and salt. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Remove from heat and stir in the remaining cream.
- In a medium bowl, whisk the egg yolks lightly. Whisk in the coconut extract. Whisking continuously, gradually add half the cream mixture to the egg yolks. Return the mixture to the pot and whisk until thoroughly combined. Pour the custard through a fine-mesh sieve into a 2-cup liquid measuring cup. Divide the custard evenly among the ramekins.
- Place the roasting pan on the oven rack and gently pour the hot water into the dish until it reaches halfway up the sides of the ramekins. Try not to splash the water into the ramekins. Bake for 30 minutes (35 for deeper ramekins) until the custards are set and no longer sloshy.
- Transfer the ramekins to a wire rack to cool to room temperature, about 2 hours. Set the ramekins on a baking sheet and cover with plastic wrap. Refrigerate them for at least 4 hours or up to 4 days.
- Remove the plastic wrap and sprinkle each ramekin with about 1 teaspoon of remaining coconut sugar. Tilt and tap the ramekin to evenly spread the sugar. Place the baking sheet with ramekins on top under the broiler for about 20 seconds until the sugar is caramelized. Don't walk away, stay right next to broiler. The sugar can burn easily. Alternatively, use a small kitchen torch to caramelize the sugar. Refrigerate ramekins uncovered for 30 minutes to rechill them.