Coconut Crème Brûlée

two creme brulee's on wood board with coconut flakes around, two more custards beside, and flowers

Coconut Crème Brûlée

Sweet, coconut-y, and silky smooth! This Coconut Crème Brûlée is so much easier to make than you might think, absolutely delicious, and perfect for any and all occasions. SO. GOOD.

Course: Desserts

Cuisine: French

Prep Time: 15

Cook Time: 35

Steeping Time: 30

Total Time: 1 20

Servings:

Calories: 684kcal

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

How To Store Your Crème Brûlée:

After baking the custard and letting it cool, you will need to wrap the ramekins individually with plastic wrap. From there, you can actually put them in the fridge or freezer! In the fridge, the custards should last about 5 days. In the freezer, they’ll store up to a 3 months! It’s a great treat to keep in the freezer for when you want something sweet.

Tips For Success:

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!

Nutrition