Email to Stella      

Brulee: Coconut Creme Brulee

Source of Recipe

Back of the Box Recipes


List of Ingredients

1 cup heavy cream
1 cup coconut milk, fresh or canned
8 egg yolks
1/3 cup granulated white sugar
1 teaspoon vanilla
2 tablespoons Malibu rum
1/4 cup granulated white sugar (for the caramelized tops)
(optional) 3 tablespoons toasted, sweetened, flaked coconut



Recipe

Preheat oven to 300 degrees. In a large bowl, combine the
cream, coconut milk, egg yolks, sugar, vanilla, and rum.
Whisk until smooth. Skim off any foam or bubbles. Divide
mixture among 6 ramekins or custard cups. Place in a water
bath and bake until set around the edges, but still loose
in the center, about 50 minutes. Remove from oven and leave
in the water bath until cooled. Remove cups from water bath
and chill for at least 2 hours, or up to 2 days. When ready
to serve, sprinkle about 2 teaspoons of sugar over each
custard and caramelize with small butane torch. When the top
has hardened, sprinkle the toasted coconut evenly over the
finished creme brulee.

NOTES: To toast coconut, spread it out in a thin layer on a
baking sheet. Place in a 300 degree oven for 10 to 12 minutes,until lightly browned. Shake the baking sheet a few times while toasting, checking often to be sure it doesn't burn.

Also, if you do not have the torch you can put under the
broiler one at a time to caramelize the sugar but watch carefully to prevent burning them.

YIELD: Serves 6