Description
A luscious Coconut Crème Brûlée recipe combining creamy coconut milk with delicate egg custard flavored with vanilla and citrus zest, topped with a crisp caramelized sugar crust. Perfectly baked in a water bath and chilled for a refreshing tropical twist on the classic French dessert.
Ingredients
For the Custard
- 1 quart water (for water bath)
- 13 ounce can coconut milk (not light)
- 4 egg yolks
- 1/3 cup sugar
- 1/4 cup shredded unsweetened coconut (optional)
- 1/4 teaspoon vanilla extract
- Zest of 1 lemon or orange
For the Topping
- 6 tablespoons sugar, divided (or less, about 1 tablespoon per ramekin)
- Berries, if desired
Instructions
- Preheat and Prepare: Preheat the oven to 300ºF. Begin boiling water in a tea kettle or small pot for the water bath. Use a microplane grater to zest the lemon or orange, making sure to avoid the white pith.
- Heat Coconut Milk: Pour the coconut milk into a pot and heat over medium heat until it reaches a boil. Remove from heat once boiling.
- Mix Egg Mixture: In a large bowl, whisk together the egg yolks, 1/3 cup sugar, shredded coconut (if using), vanilla extract, and citrus zest until combined but not airy.
- Temper the Eggs: Slowly whisk the warm coconut milk into the egg yolk mixture, pouring gradually while whisking constantly to prevent the eggs from cooking prematurely.
- Prepare Ramekins and Water Bath: Place 4 to 6 ramekins into a large baking dish. Divide the custard mixture evenly among the ramekins, skimming off any large bubbles. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, avoiding water splashing into the custards.
- Bake Custards: Bake for 50-60 minutes until the centers are set but still slightly jiggly. For shallow ramekins, begin checking at 35-40 minutes. Remove from the oven and allow custards to cool to room temperature before transferring to the refrigerator.
- Chill: Refrigerate the custards for at least 3 hours or up to 2 days to allow them to fully set and chill. This is crucial for proper caramelization of the sugar topping.
- Caramelize Sugar Topping: Before serving, evenly sprinkle about 1 tablespoon of sugar over each chilled custard. Use a kitchen torch to slowly caramelize the sugar until darkened and bubbly, letting it harden for a minute or two. Alternatively, place the custards under a preheated broiler about 4 inches from the heat source, watching carefully until the sugar bubbles and browns. Optionally, place custards on a shallow pan filled with ice while broiling to keep the custard cold.
- Serve: Optionally garnish with fresh berries or sliced stone fruit. Serve immediately to enjoy the contrast of creamy custard with crisp sugar topping.
Notes
- Using full-fat coconut milk is essential to achieve the creamy texture classic to crème brûlée.
- Ensure the egg yolk mixture is tempered slowly with warm coconut milk to prevent curdling.
- The water bath (bain-marie) ensures gentle, even cooking to avoid cracking the custard.
- Chilling the custard thoroughly before caramelizing the sugar helps the topping harden properly without melting into the custard.
- Be cautious when using the broiler method; sugar can burn quickly, so watch closely.
- Optional shredded coconut adds texture but can be omitted for a smoother custard.
- Fresh citrus zest brightens the custard flavor; lemon or orange works well.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
