Description
This Coconut Crème Brûlée offers a tropical twist on the classic French dessert by replacing heavy cream with rich coconut milk. Infused with citrus zest and a hint of vanilla, the custard is luxuriously creamy with optional shredded coconut adding texture. Finished with a perfectly caramelized sugar top, this elegant dessert is both dairy-free and decadent, ideal for special occasions or anytime a luscious treat is desired.
Ingredients
For the Custard
- 1 quart water (for water bath)
- 13 ounce can coconut milk (not light)
- 4 egg yolks
- 1/3 cup sugar
- 1/4 cup shredded unsweetened coconut (optional)
- 1/4 teaspoon vanilla extract
- Zest of 1 lemon or orange
For the Topping
- 6 tablespoons sugar, divided (or less, about 1 tablespoon per ramekin)
- Berries, for garnish (optional)
Instructions
- Preheat and Prepare Ingredients: Preheat your oven to 300ºF. Begin boiling water in a tea kettle or small pot for the water bath. Using a microplane grater, zest a lemon or orange, taking care to avoid the bitter white pith. Pour the coconut milk into a pot and heat it over medium heat until it just reaches a boil, then remove from heat.
- Mix Egg Base: In a large bowl, whisk together the egg yolks, sugar, optional shredded coconut, vanilla extract, and the citrus zest until the mixture is combined but not frothy.
- Temper the Eggs: Slowly whisk the warm coconut milk into the egg mixture a little at a time, continuously whisking to prevent the eggs from scrambling.
- Fill Ramekins and Set Water Bath: Place 4 to 6 ramekins in a large baking dish. Pour the custard mixture evenly into the ramekins, removing any large bubbles from the surface. Carefully pour the hot water into the baking dish, filling it until it reaches halfway up the sides of the ramekins, ensuring not to splash water into them.
- Bake the Custards: Bake for approximately 50 to 60 minutes until the centers are set. For shallow ramekins, start checking doneness after 35 to 40 minutes. Remove ramekins from the water bath and let cool to room temperature. Then refrigerate for at least 3 hours or up to 2 days to chill thoroughly for the best caramelization.
- Caramelize Sugar Topping: Just before serving, evenly sprinkle about one tablespoon of sugar over each custard. For the torch method, use a kitchen torch to melt and caramelize the sugar by moving the flame slowly across the surface until it bubbles and darkens—allow the topping to harden for a couple of minutes. For the broiler method, place the chilled ramekins on a shallow pan filled with ice to keep them cold, preheat the broiler to high, and carefully broil 4 inches below the heat until the sugar browns and bubbles. Watch closely to prevent burning and remove immediately.
- Serve: Optionally garnish with fresh berries or sliced stone fruit. Serve immediately to enjoy the contrast of creamy custard and crisp caramelized sugar.
Notes
- Be careful when tempering the eggs with hot coconut milk to avoid curdling.
- Ensure the custard is fully chilled before caramelizing the sugar for the best crackly topping.
- If you don’t have a kitchen torch, the broiler method works well but requires close attention.
- Use full-fat coconut milk for the richest texture and flavor.
- Ramekin size may affect baking time; shallower dishes will cook faster.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
