Best Coconut Creme Brulee Recipes

NO-BAKE COCONUT CRÈME BRÛLÉE

Steps:

• In a pan, heat the cream, coconut cream, lime leaves, vanilla pod and seeds to just below boiling point. Leave to infuse for 1 hr, or chill overnight if you have time. Bring back to temperature before continuing.
• Whisk the egg yolks, sugar and cornflour in a bowl. Slowly add a ladle of the hot cream to the egg mixture, whisking constantly. Pour the egg mixture into the pan with the cream and cook over a low heat for 8-10 mins until thick, stirring continuously - the mixture should be much thicker than a classic custard at this stage, but don't take it too far or the eggs in the custard will curdle.
• Pour through a sieve into the crème brûlée dish. Chill overnight, or for at least 1 hr until the custard has set.
• To serve, sprinkle caster sugar over the top of the custard and caramelise with a blowtorch. (Do not caramelise under a grill as it takes too long and the custard will melt.)

BANANA CIGARS WITH COCONUT CREME BRULEE AND TROPICAL RUM SALSITA

Steps:

• Preheat oven to 325 degrees F.
• To make the banana cigars, puree the bananas with the sugar and spread a circle on a silicone mat, or a piece of parchment paper. Place in the oven and bake until golden brown, about 5 minutes. When ready, roll the circles into a cigar shape.
• For the creme brulee, combine the cream and milk in a pot and bring to a boil. In a separate bowl, combine the egg yolks, sugar, and vanilla. When the milk mixture is ready, temper the egg yolks with the milk. Pour the mixture into a baking dish and place in the oven for 15 minutes. When the creme brulee is cooked, place a small amount into a pastry bag and pipe it into the banana cigars.
• Salsita: In a small bowl, combine the fruits with half of the rum. In a small skillet, melt the butter and sugar, and saute the bananas with the rest of the rum until golden. Combine the bananas with the rest of the fruits.
• To serve, place the salsita and a scoop of brulee in the center of the plate and arrange the banana cigars on top.

COCONUT CREME BRULEE

Steps:

• Special equipment: six heat-safe 5-ounce coffee mugs or oven-safe ramekins
• Preheat the oven to 325 degrees F.
• Combine the coconut milk, cream and coconut extract in a small saucepan over medium-high heat and bring to a boil. Once at a boil, remove from the heat.
• Meanwhile, whisk together the eggs and 5 tablespoons sugar in a bowl until combined.
• Slowly whisk the heated cream mixture into the eggs, stirring constantly.
• Divide the mixture among six heat-safe 5-ounce coffee mugs or oven-safe ramekins, filling them about 3/4 of the way up. Put them in a baking dish and add enough warm water to the baking dish so that it comes halfway up the sides of the coffee mugs.
• Bake until the center is nearly set. Baking time will depend on the height of your coffee mug or ramekin. Bake time is 10 minutes for every 1/2 inch of height. For a 1-inch vessel, bake the creme brulees about 20 minutes. For a 2-inch vessel, bake the creme brulees about 40 minutes. Remove from the oven and allow to completely cool in the water bath, then refrigerate 15 to 20 minutes before serving.
• Before serving, sprinkle the tops with a heavy layer of sugar and brulee using a hand torch or heating under the broiler for 2 to 3 minutes.

COCONUT CREME BRULEE

Steps:

• Spoon pudding into two 6-oz. ramekins or custard cups. If broiling the custards, place ramekins on a baking sheet. , In a small bowl, combine the sugars, coconut and butter; sprinkle over pudding. Broil 8 in. from the heat for 2-3 minutes or until sugar is bubbly and golden brown. Serve warm., If using a creme brulee torch, sprinkle with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately.

CORN AND COCONUT CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F. Cut the kernels from the ears of corn. Cut each corncob into 3 pieces.
• Melt the butter in a large saucepot over medium heat. Stir in the corn kernels and 1 teaspoon salt. Saute until just tender, about 5 minutes, being careful not to let the corn or butter brown. Add the corncobs, coconut milk, and water. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook at a simmer for 15 minutes.
• While the mixture simmers, combine the sugars in a blender or food processor, blend well, and set aside.
• Remove and discard the corncobs. Transfer the mixture to a blender and blend on high speed until smooth. Strain through a fine-mesh sieve into a large bowl, pressing with a silicone spatula to obtain all the pulp; discard any remaining solids. Whisk in 1/2 cup of the sugar mixture, the milk, eggs, egg yolks, and vanilla until thoroughly mixed. Adjust the seasoning to taste with salt, if needed.
• Divide the mixture among six 8-ounce brulee dishes or flameproof ramekins, filling them to just below the rim. Place the dishes in a roasting pan or large baking dish. Pour water into the roasting pan to come about halfway up the sides of the dishes. Cover the pan with plastic wrap and carefully transfer it to the center rack of the oven. Bake until just set, about 35 minutes.
• Remove the dishes from the pan. Refrigerate until well chilled.
• Spread a thin layer of the remaining sugar mixture on top of the baked custards (you may not need it all). Caramelize with a torch. Or place the custards on a baking sheet and caramelize under a preheated broiler. Serve immediately.

COCONUT CRèME BRûLéE

Steps:

• Preheat oven to 325°F.
• In a heavy saucepan heat cream, milk, and vanilla bean over moderately high heat until mixture just comes to a boil and remove from heat. Steep vanilla bean 10 minutes and with a knife scrape seeds into milk mixture, reserving pod for another use. In a bowl whisk together yolks, whole egg, and granulated sugar until combined well and add milk mixture in a stream, whisking. Skim off any froth.
• Divide coconut and custard among eight 1/2-cup flameproof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards. Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.
• Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.
• Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes. (Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.) Chill custards 20 minutes.

COCONUT CREME BRULEE

Steps:

• Preheat oven to 350°F
• Place six 3/4-cup custard cups or ramekins in large roasting pan.
• Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine cream, coconut milk and coconut in heavy medium saucepan. Bring to boil.
• Whisk a small amount into yolk mixture to temper.
• Whisk egg mixture and vanilla into the cream.
• Pour custard into cups, dividing equally.
• Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes.
• Remove from water. Cool; chill overnight.
• Next Day:.
• Preheat broiler.
• Arrange custard cups on baking sheet.
• Sprinkle 1 teaspoon sugar evenly over each.
• Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes.
• Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.).

COCONUT CREME BRULEE

Steps:

• 1. Spoon pudding into two 6 ounce ramekins or custard cups. If broiling the custards, place ramekins on a baking sheet.
• 2. In a small bowl, combine the sugars, coconut and butter; sprinkle over pudding. Broil 8 inches from the heat for 2-3 minutes or until sugar is bubbly and golden brown. Serve warm.
• 3. If using a crème brulee torch, sprinkle with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately.