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COCONUT CRÈME BRÛLÉE
Active Time : 20 minutes Total Time : 1 hour Serves : 6 servingsINGREDIENTS
- 1 1/2 cups organic half & half
- 1 cup canned unsweetened coconut milk
- 1/2 cup organic unsweetened coconut flakes
- 8 organic large brown eggs yolks only
- 1/2 cup + 3 teaspoons organic coconut sugar divided
DIRECTIONS
In small saucepan, combine half & half, coconut milk and coconut flakes. Bring just to a simmer over low heat. Remove from heat; cool slightly.
Meanwhile, in medium mixing bowl, whisk egg yolks and ½ cup sugar until light brown and thick.
Slowly whisk warm milk mixture into egg mixture. Pour custard into 6 (6 ounce) ramekins. Place ramekins in a 13x9-inch baking pan; carefully fill pan with enough hot water to come halfway up the sides of the ramekins. Cover loosely with aluminum foil.
Bake in a preheated 300°F oven until custard is firm around the edges but barely set in the center (45-50 minutes). Remove ramekins from water bath and cool on a wire rack. Once cooled, refrigerate, covered, until completely cold (several hours or up to 2 days).
To serve, sprinkle remaining 3 teaspoons sugar over custard. Using a small kitchen torch, hold the flame about 1-inch above sugar, moving continually to brown the sugar and form a crust. (If you dont have a kitchen torch, place under hot broiler until the sugar is browned). Serve immediately.