Creme Brulee is one of my favorite desserts and with a little coconut cream it makes it a delicious and thick custard, and that first crack into the torched coconut sugar crust is so satisfying.
Coconut Crème Brulee
Yield: 4 servings
Active Time: 10 minutes
Total Time: 2 hours
1 vanilla bean
1 can coconut cream
4 egg yolks
1 cup plus 4 tablespoons coconut sugar
Pinch of salt
Special equipment: 4 1/2 -inch by 1-inch high ramekins and a blow torch.
Preheat oven to 250 degrees.
Slice vanilla bean lengthwise, and then scrape out seeds with a sharp paring knife. Add bean and seeds to coconut cream in a small saucepan. Bring to a simmer over medium heat. When cream begins to simmer, cover, turn off heat, and then let infuse for 15 minutes. Remove vanilla bean and keep mixture warm over low heat.
In a large bowl, whisk together yolks and 1 cup coconut sugar until light and fluffy. Gradually pour in coconut cream mixture, whisking all the while. Stir in salt.
Divide mixture between 4 ramekins. Place a paper towel in the bottom of a high-sided Pyrex baking pan and place ramekins in tray. Pour boiling water into tray until it reaches 3/4 of the way up the sides of the ramekins. Bake in oven 30 to 40 minutes, until cream has set but is still wobbly. Remove from oven, cover, and let cool fully in fridge.
When ready to eat, sprinkle 1 tablespoon coconut sugar over each ramekin. Using a kitchen torch, slowly caramelize the sugar to create a golden top.