Coconut Crème Brûlée
Ingredients
- 1 can full fat coconut milk (400ml)
- 5 large egg yolks
- ½ cup sugar
- 1 vanilla bean or 1 T good extract
Instructions
- Preheat your oven to 325° F.
- Pour coconut milk into saucepan on medium heat. Cut the vanilla bean in half lengthwise and place cut side up on the cutting board. Using the back of a small knife, scrape the seeds from the pods and whisk them into the coconut milk. Heat until just before it comes to a simmer then remove from heat.
- In a medium bowl, whisk together the egg yolks and 1/2 cup sugar, until fluffy and vibrant yellow colour. While whisking the eggs, gradually pour in the hot coconut milk.
- Place ramekins in a deep baking dish. Pour an equal amount of brûlée mixture into each ramekin.
- Set the baking dish in the oven then carefully pour water into the baking dish around the ramekins, at least 1/4 inch from the top of the ramekins.
- Bake for 40 minutes. Remove from the oven and check doneness by giving them a little shake. The mixture should jiggle but not be liquidy – similar to jello.
- Once the ramekins are cool enough to handle, place them on a wire rack to cool to room temperature then transfer them to your fridge for at least two hours to set.
- When ready to serve, sprinkle 1 tbsp of sugar on each brûlée and using a blowtorch caramelize the sugar on top until brown.