Coconut Crème Brûlée

Coconut Crème Brûlée
Photo by Scott Phillips

Ingredients

  • 4 tsp. fine raw sugar or granulated sugar for caramelizing
  • 1/3 cup granulated sugar
  • 1 tsp. cornstarch
  • ½ cup heavy cream
  • 1 can (13-½- to 14-oz.) coconut milk
  • 8 large egg yolks

Heat the oven to 300°F. Sift the sugar and cornstarch together into a medium bowl. Whisk in the egg yolks. Whisk in the cream and coconut milk until blended. Pour the mixture through a fine strainer and into a large measuring cup with a pouring spout. Set four 6-oz. ramekins in a deep baking dis...

View full recipe at Fine Cooking

Comments

Variations on Coconut Crème Brûlée

  • Coconut Crème Brûlée
    • 1 3/4 cups milk
    • 6 large egg yolks
    • 1/2 cup granulated sugar
    • 1 vanilla bean
    • 1 whole large egg
    • 2/3 cup flaked sweetened coconut
    • +1 other ingredients
  • Coconut Crème Brûlée
    • 30 teaspoons sugar
    • 6 large egg yolks
    • 2 cups whipping cream
    • 1 large egg
    • 2/3 cup flaked sweetened coconut
    • 2/3 cup unsweetened canned coconut milk
  • Coconut Crème Brulée
    • 3/4 cup sugar
    • 7 large egg yolks
    • 1 3/4 cups heavy whipping cream
    • 1/2 teaspoon salt
    • 2 tablespoons Malibu rum or other coconut-flavored rum
    • +1 other ingredients


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