Coconut Creme Brulee

"The perfect dessert for an Asian inspired dinner! Found this recipe on Epicurious.com. Cooking time includes chilling time for the custard."
 
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photo by a food.com user photo by a food.com user
Ready In:
24hrs 15mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • 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.).

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Reviews

  1. Easy and delicious! I removed the coconut after simmering, before I combined the egg and cream mixtures. This was tasty without being overpoweringly flavored!
     
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Tweaks

  1. I strained out the pieces of coconut. After simmering in the cream they had lost their crunch and flavor.
     

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