Tropical Coconut Crème Brûlée
Indulge in the tropical flavors of our Tropical Coconut Crème Brûlée, a luscious and creamy dessert that perfectly complements any Asian-inspired meal. This recipe combines rich coconut milk, sweetened flaked coconut, and a delicate vanilla essence to create a delightful custard base, all finished with a caramelized sugar topping. Serve it after dinner for a touch of elegance that’s sure to impress your guests, making every meal feel like a special occasion. Chilling overnight allows the flavors to deepen and ensures a perfectly poised dessert.
N/A
Servings
50
Calories
7
Ingredients
Ingredients
Sugar
1/2 cup plus 6 teaspoons (divided for custard and caramelizing)
Egg Yolks
6 large (separate from egg whites)
Egg
1 large (whole)
Whipping Cream
2 cups (none)
Coconut Milk
2/3 cup (canned, unsweetened)
Sweetened Flaked Coconut
2/3 cup (none)
Vanilla Extract
1 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Arrange six 3/4-cup custard cups or ramekins in a large roasting pan for a water bath.
3
In a large mixing bowl, whisk together 1/2 cup of sugar, egg yolks, and the whole egg until well blended and creamy.
4
In a heavy medium saucepan, combine the whipping cream, coconut milk, and sweetened flaked coconut. Bring the mixture to a gentle boil over medium heat.
5
Gradually whisk a small amount of the hot cream mixture into the egg mixture to temper the yolks and prevent curdling.
6
Slowly add the tempered egg mixture back into the saucepan, whisking in with the vanilla extract until thoroughly combined.
7
Carefully pour the custard mixture evenly into the prepared cups.
8
Pour hot water into the roasting pan, filling it halfway up the sides of the custard cups.
9
Bake in the preheated oven for approximately 35 minutes or until the custards are just set in the center – they should still have a slight jiggle.
10
Remove the custard cups from the water bath and allow them to cool at room temperature.
11
Cover the cups with plastic wrap and refrigerate overnight to set the custard.
12
The next day, preheat your broiler.
13
Position the cooled custard cups on a baking sheet. Evenly sprinkle 1 teaspoon of sugar over the top of each custard.
14
Broil the cups for about 2 minutes, rotating the baking sheet for even caramelization. Watch closely to avoid burning.
15
After broiling, chill the custards for at least 1 hour before serving. They can be prepared up to 6 hours in advance.
Nutrition Information
3.7g
Fat
4g
Carbs
0.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Coconut Crème Brûlée?
It is a luscious and creamy dessert that combines tropical flavors like coconut milk and sweetened flakes with a traditional caramelized sugar topping, perfect for Asian-inspired meals.
What are the primary tropical ingredients in this recipe?
The tropical flavor profile comes from the use of 2/3 cup of canned unsweetened coconut milk and 2/3 cup of sweetened flaked coconut.
How many egg yolks are needed?
The recipe requires 6 large egg yolks, which should be separated from the egg whites.
Does the recipe use a whole egg?
Yes, in addition to the 6 yolks, the custard base uses 1 whole large egg.
What type of coconut milk should I use?
You should use canned, unsweetened coconut milk for this recipe.
What is the required oven temperature for baking the custard?
The oven should be preheated to 350°F (175°C).
Why is a water bath necessary?
A water bath, or bain-marie, ensures that the custards bake evenly and prevents the eggs from curdling or the custard from cracking.
How much water should be added to the roasting pan?
You should pour hot water into the roasting pan until it reaches halfway up the sides of the custard cups.
How do you temper the egg yolks?
Gradually whisk a small amount of the hot cream and coconut milk mixture into the egg mixture before combining it all back into the saucepan.
When do I add the vanilla extract?
The vanilla extract should be whisked in after the tempered egg mixture has been added back into the saucepan with the hot cream.
How long does the Tropical Coconut Crème Brûlée bake?
The custards need to bake for approximately 35 minutes.
How can I tell when the custard is done baking?
The custards are ready when they are just set in the center but still have a slight jiggle.
How long must the custard be refrigerated?
The custards should be covered and refrigerated overnight to allow them to set properly and let the flavors deepen.
How do I create the caramelized sugar topping?
Sprinkle 1 teaspoon of sugar over each chilled custard and place them under a preheated broiler for about 2 minutes.
How do I prevent the sugar from burning under the broiler?
Watch the custards closely and rotate the baking sheet frequently for even caramelization.
Can this dessert be prepared in advance?
Yes, the base can be made the day before, and the final broiled custards can be prepared up to 6 hours before serving.
How long should the custard chill after broiling?
You should chill the custards for at least 1 hour after broiling before you serve them.
What size custard cups are recommended?
The recipe is designed for six 3/4-cup custard cups or ramekins.
How much whipping cream is used in the recipe?
The recipe calls for 2 cups of whipping cream.
Are the coconut flakes sweetened?
Yes, the recipe specifically uses 2/3 cup of sweetened flaked coconut.
What is the calorie count for this dessert?
According to the nutrition information provided, each serving contains 50 calories.
How much fat is in one serving?
Each serving contains 3.7g of fat.
How many carbohydrates are in a serving?
There are 4g of carbohydrates per serving.
Does this dessert contain protein?
Yes, there is 0.7g of protein per serving.
Is there any fiber in this Crème Brûlée?
No, there is no fiber content listed for this recipe.
What is the total amount of sugar needed?
You will need 1/2 cup of sugar for the custard plus 6 additional teaspoons for the caramelized topping.
Can I use a blowtorch instead of a broiler?
While the recipe specifies a broiler, a kitchen blowtorch is a common alternative for caramelizing the sugar topping on crème brûlée.
Should the custard be cooled before refrigerating?
Yes, allow the custard cups to cool at room temperature after removing them from the water bath before placing them in the refrigerator.
Is the coconut milk used in the custard or the topping?
The coconut milk is whisked into the custard base along with the whipping cream and flaked coconut.
How many servings does this recipe provide?
This recipe makes six servings, distributed among six 3/4-cup ramekins.