Crème brûlée is a very popular dessert that you will find in almost every fine dining restaurant. The smooth creamy custard contrasts very nicely with the crunch of the hardened sugar topping. A delightful dessert that will impress your guests, crème brûlée is actually quite simple to make.
This particular recipe has a wonderfully rich and creamy coconut flavor that incorporates both coconut milk and sweetened coconut flakes.
- Preheat oven to 350° F.
- Slowly heat cream and coconut milk in a medium pot until it just begins to bubble.
- Whisk together the yolks and sugar until eggs turn a light yellow and the mixture thickens.
- Whisk in the vanilla, rum, and salt.
- Slowly add the hot cream mixture while continuously whisking.
- Stir in the sweetened coconut.
- Pour mixture evenly into 6 6-ounce ramekins (custard dishes). Place ramekins in a baking dish and add enough hot water to come about halfway up the sides of the ramekins.
- Bake for approximately 35 to 40 minutes until custard is almost set. The custard will be mostly firm but still jiggle slightly in the center when tapped.
- Remove from water bath and let cool slightly. Place in refrigerator and chill overnight.
- Just before serving sprinkle 1 to 2 teaspoons of sugar over each custard. Place ramekins on a cookie sheet and then under a preheated broiler. Cook until sugar is a golden brown (about 3 minutes). Alternatively, caramelize the sugar with a handheld propane or butane torch.