COCONUT CREME BRULEE

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Coconut Creme Brulee image

Provided by Damaris Phillips

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 5

1 cup unsweetened coconut milk
1 cup heavy cream
1 teaspoon imitation coconut extract
4 large eggs
8 to 9 tablespoons sugar

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.

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