Coconut Crème Brûlée
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Sweet, creamy, and extra coconut-y Coconut Crème Brûlée! Simple vanilla custard, infused with delicious coconut in every bite. Creamy coconut followed by hints of vanilla, and finished with a sweet, caramelly bitterness from the crunchy sugar topping.
It’s Easier To Make Than You Might Think
Skip going to a fancy restaurant and enjoy a decadent dessert at HOME! This is one of those fancy recipes that’s shockingly easy to make (similar to tiramisu!). You just need a handful of ingredients!
But to put our own twist on the classic French dessert, we decided to infuse the cream with real coconut to add a subtle nuttiness that makes these irresistible!
What Do I Need To Make Coconut Creme Brulee?
You’re going to be shocked to hear you only need 5 ingredients!
- Heavy Cream
- Granulated Sugar
- Coconut Flakes
- Egg Yolks (don’t waste the egg whites! You can make meringue cookies with them).
- Vanilla Extract
How To Make Coconut Creme Brulee At HOME!
Like with all of our posts, we provide a full printable recipe at the bottom of the post, but we wanted to share a more in-depth explanation of everything with step-by-step photos.
- Cook: Heat heavy cream, coconut flakes, half the sugar, and salt. Once it starts bubbling, turn off the heat and allow to steep for 30 minutes. Whisk the egg yolks and sugar together. Strain out the coconut. Place back on the heat until it just starts to boil. Temper eggs by stirring hot milk mixture into egg mixture in small amounts. Strain into a clean bowl. Pour into ramekins and bake in a water bath. Let them cool down, then refrigerate for 4-8 hours.
- Brulee: Whenever you’re ready to serve, top with granulated sugar and caramelize it under the broiler or with a kitchen torch.
Straining coconut. Tempering the eggs. Custard in ramekins. Water being added to pan. Sugar on cooked custard. Brûléed sugar.
3 Tips To Make The Best Creme Brulee
We have been making creme brulee for YEARS. We have learned all of the best tips and tricks and we’re excited to share them with you!
- Don’t be afraid of the water-bath: If you’ve never baked with a water-bath before, it’s nothing to be afraid of. A water-bath is the secret to some of your favorite desserts. Cheesecake, flan, souffle, pot de creme, and SO MUCH MORE! Any custard based dessert is often baked in a water bath. The moisture keeps the custard from cracking!
- Be careful tempering the eggs: This is one of the most important parts to making creme brulee. All you need to do is continually whisk the egg yolks and slowly stream the hot cream. This cooks the eggs without scrambling them. Though, there’s no need to be intimated! If you feel like there may be a few cooked eggs, you can strain it through a fine meshed sieve.
- Cool completely before torching: While the creme brulee is mostly set after baking, it needs to be refrigerated to fully set and get that luscious texture that we all love! A good creme brulee must be cold. Then, once it’s nice cold, sprinkle sugar over the custard and torch it until the sugar is beautifully caramelized.
More Desserts You’ll Love:
When you make this Coconut Crème Brûlée, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
Coconut Crème Brûlée
Ingredients
- 2 cups heavy cream
- 6 Tablespoons granulated sugar, divided
- pinch salt
- ½ cup unsweetened dried coconut
- 5 large egg yolks
- 1½ teaspoons vanilla extract
- granulated sugar, to brûlée
Instructions
- Heat oven to 325°F.
- Line a 10 inch x 14 inch cake pan with a kitchen towel. Set aside.
- In a medium saucepan, combine cream, 3 Tablespoons sugar, salt, and coconut.
- Heat over medium low heat until it just starts to bubble around the edges.
- Turn off heat.
- Steep for 30 minutes.
- Strain out coconut.
- Whisk together egg yolks with remaining sugar.
- Return milk mixture to stove.
- Heat just to a boil.
- Temper eggs by stirring hot milk mixture into egg mixture in small amounts.
- Strain through a fine mesh sieve.
- Stir in vanilla.
- Ladle into 5 ounce ramekins, filling each ¾ full.
- Set into prepared pan.
- Set in stove.
- Fill cake pan with boiling water half way up the sides of the ramekins.
- Bake for 20-25 minutes, until set.
- Allow custards to cool in water bath.
- When cool, dry ramekins, cover with plastic wrap, and refrigerate for at least 8 hours.
- Before serving, sprinkle tops with 1 Tablespoon each of sugar.
- Use a kitchen torch to brûlée top.
Notes + Tips!
- Make sure you have unsweetened shredded coconut for this recipe.
- Don’t skip straining the custard! This ensures no cooked eggs in your crème brûlée.
- The bake time will vary based on size and shape of your ramekins.
- Be careful not to get water in the custards!
- Use about 1 Tablespoon of sugar on top of the custards.
- If you have a kettle, it’s the easiest way to boil your water!
- If you’re using a creme brûlée pan, you don’t need to put a towel in the bottom of the pan.
- If you don’t have a kitchen torch, you can run them under the broiler. If using this method, freeze the crème brûlées instead of refrigerating them!
Tools You May Need (affiliate links)
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The coconut cream brulee cost for 5 eggs but it says use 3 egg yolks what do you do with the other 2 eggs and the whites
Hi Lenore! I apologize. I typed eggs instead of egg yolks. But the instructions are right. You should use all 5 egg yolks. If you want to use up the egg whites, you can make a pavlova or any other meringue-based dessert. We have quite a few on the blog.