Coconut Crème brûlée | How to make Coconut Crème brûlée

Name: Coconut Crème Brûlée
Prep time: 25 h
Cook time: 20 min
Total time: 25 h 20 min
Yield: 3 people
Ingredients: 2 cups heavy cream; 1/2 cup grated Coconut; 5 egg yolks; 1/3 rd cup Sugar; Sugar for caramel on the top; Pinch of salt; 1/4th Teaspoon Coconut Extract; 1/4th Teaspoon Vanilla Extract; Fruits and lemon spiral for garnishing

By Bulbul Majumder | 24th Jul 2018 |

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Coconut Crème brûléeby Bulbul Majumder

Prep Time
25
Hours
Cook Time
20
mins
Serves
3
People

3 saves

1 review

5 likes

About Coconut Crème brûlée Recipe

Crème brûlée is a french dessert, also known as burnt cream or Trinity cream .A crunchy-and-custardy delight, a magical contrast between the brittle caramelized topping and the smooth, creamy custard . Recipe requires just a few of very simple ingredients, like eggs, whipping cream and sugar. Combining the coconut milk, cream and coconut extract makes it a special elegant dessert Coconut Crème brûlée.

Coconut Crème brûlée

Ingredients to make Coconut Crème brûlée

2 cups heavy cream
1/2 cup grated coconut
5 egg yolks
1/3 rd cup sugar
sugar for caramel on the top
Pinch of salt
1/4th Teaspoon coconut Extract
1/4th Teaspoon Vanilla Extract
Fruits and lemon spiral for garnishing

How to make Coconut Crème brûlée

These are the ingredients for the recipe.
First,the heavy cream should be flovored with grated coconut. Mix the coconut in the heavy cream and begin the scalding process. (Heating the heavy cream to just under a boil).
Take the pan out of the oven and let it steep for 15 minutes to soak the coconut flavor in liquid to extract the flavor.
Now the grated coconut to be strained as all the flavor from the coconut has been pulled out to the heavy cream and that sits now inside the cream.Put the the cream through the strainer and the result is the coconut cream.
Combine the egg yolk and the sugar. Beat them till they are pale and fluffy. Now blend the vanilla and coconut extract(optional),pinch of salt and combine them altogether.
Check the temperature of the coconut cream around 100 -110 degree Fahrenheit.
Now tempering. Hot coconut creme incorporated into eggs by gradually pouring it to prevent the cooking of eggs, constantly whipping and moving the egg yolks.
Slowly pouring it into the egg mixture onto the whip wire will cool off the cream and bring up the temperature of the eggs.
Shallow dish or ramekin is perfect to make the creme brulee. Take a big pan lined with a dish towel and pour hot water(less than boiling hot) and 3/4th of the pan.
The towel will help the ramekins not to sliding around and water can circulate all around. Now fill the ramekins 1/2 of it with the mixture. Preheat the conventional oven at 350 degrees Fahrenheit for 20 minutes.
It will have Jello-like consistency when you shake the ramekins and get the jello-like jiggle. It is essential to get this one cool entirely for the next step.
Refrigerate it for overnight. It will be cold custard. Take some granulated sugar (if lumpy shift it) sprinkle on top,get a nice even layer, more sugar can be used, the thick sugary custard it will be.
Now using propane torch slowly apply to burn the sugar and move it around. And do not breath e the smoke and caramelize the whole top.
This is the end product after using the torch the crusted sugar on top.
It will have slight creamy custard underneath with hard crackled bitter sweet custard on top.Garnish with preferred fruits and lemon twist.

My Tip:

1: Use wide, shallow ramekins. In deeper, pudding takes longer to bake, meaning your crème brûlée base will be overcooked at the edges and undercooked in the center. The wide and shallow ramekin allows for optimal sugar-to-pudding radio, and a more impressive crust. 2: Getting water in the mix will ruin the texture, giving it a pebbled surface and soggy interior. Avoid this problem by adding just enough water in the baking tray, to come half way up to the outsides of ramekins. 3: Don't use whole egg. Whole egg will give you the consistency of flan and not the Crème Brûlée.