Coconut Crème Brûlée

If you want to add more gluten free recipes to your repertoire, Coconut Crème Brûlée might be a recipe you should try. This recipe makes 4 servings with 514 calories, 6g of protein, and 42g of fat each. For $1.1 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It works well as a reasonably priced side dish. 229 people were impressed by this recipe. A mixture of unsweetened coconut milk, egg yolks, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 25 hours and 15 minutes. It is brought to you by Table for Two Blog. Taking all factors into account, this recipe earns a spoonacular score of 38%, which is not so amazing. If you like this recipe, take a look at these similar recipes: White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}, Coconut Crème Brûlée, and Coconut Crème Brûlée.

Servings: 4

Preparation duration: 1465 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 300 degrees Fahrenheit. Have a kettle of boiling water ready.Add heavy cream, coconut milk, and coconut extract to a small saucepan. Stir to incorporate and set over medium heat. Warm the mixture until bubbles form around the edges and steam begins to rise to the surface.Remove from heat and let sit for 15 minutes to cool down a bit.In the meantime, in a heatproof glass bowl, whisk together egg yolks and ½ cup of granulated sugar. Whisk until mixture is pale yellow. This will take about 5 minutes of heavy whisking. See notes below on how to create a less airy mixture.Once the mixture is ready, temper the yolk mixture by adding a small ladle of the cream mixture to the yolk mixture and stir it gently. Once the yolk mixture is tempered, you can pour the remaining cream mixture to the yolk mixture.Divide the custard amongst porcelain ramekins (I used two 5¾-ounce round ramekins and two crème brûlée dishes).Place ramekins in a baking pan and pour the boiling water into the baking pan halfway up the ramekins, carefully making sure none of the water drips into the ramekins.Loosely cover the baking pan with foil then carefully place into the oven.Bake until the custards are just set around the edges, about 50 minutes. This will vary greatly depending on the depth and size of your ramekins.Let custards cool in baking pan until able to transfer to a wire rack to cool completely.Once cooled, cover each with plastic wrap and place into refrigerator to set overnight.Prior to serving, sprinkle a heavy amount of granulated sugar on top and using a kitchen torch, carefully melt the sugar on top to your liking. Once the sugar hardens, you can eat!

 

Step by step:

1. Preheat oven to 300 degrees Fahrenheit. Have a kettle of boiling water ready.

2. Add heavy cream, coconut milk, and coconut extract to a small saucepan. Stir to incorporate and set over medium heat. Warm the mixture until bubbles form around the edges and steam begins to rise to the surface.

3. Remove from heat and let sit for 15 minutes to cool down a bit.In the meantime, in a heatproof glass bowl, whisk together egg yolks and ½ cup of granulated sugar.

4. Whisk until mixture is pale yellow. This will take about 5 minutes of heavy whisking. See notes below on how to create a less airy mixture.Once the mixture is ready, temper the yolk mixture by adding a small ladle of the cream mixture to the yolk mixture and stir it gently. Once the yolk mixture is tempered, you can pour the remaining cream mixture to the yolk mixture.Divide the custard amongst porcelain ramekins (I used two 5¾-ounce round ramekins and two crème brûlée dishes).

5. Place ramekins in a baking pan and pour the boiling water into the baking pan halfway up the ramekins, carefully making sure none of the water drips into the ramekins.Loosely cover the baking pan with foil then carefully place into the oven.

6. Bake until the custards are just set around the edges, about 50 minutes. This will vary greatly depending on the depth and size of your ramekins.

7. Let custards cool in baking pan until able to transfer to a wire rack to cool completely.Once cooled, cover each with plastic wrap and place into refrigerator to set overnight.Prior to serving, sprinkle a heavy amount of granulated sugar on top and using a kitchen torch, carefully melt the sugar on top to your liking. Once the sugar hardens, you can eat!

Nutrition Information:

covered percent of daily need