Coconut Crème Brulee
½ C Sugar
6 Egg Yolks
1 Egg
2 C Whipping Cream
2/3 C Unsweetened Canned Coconut Milk
½ t Coconut Extract
Extra Sugar
Preheat your oven to 350 F. Place your ramekins in a roasting pan and set aside. Next in a large bowl add in your sugar, egg yolks, and egg and whisk until everything is well combined. To a sauce pan, add in your whipping cream and coconut milk and bring to a boil while mixing. Once your cream had boils, take it off the heat and add about half a cup to the egg mixture to temper the eggs and whisk until combined and afterwards add the rest of your cream to the eggs and whisk well till combined. Pour your custard into your ramekins and pour boiling water to the roasting pan (just enough to come up halfway on the sides of your cups). Bake 35 minute or until the center is set. Take the ramekins out and refrigerate overnight. The next morning preheat your broiler. Arrange your ramekins on a baking sheet and sprinkle sugar on top. Broil until the sugar browns up and take it out of the oven. Refrigerate for about another hour and serve.
Enjoy!
As always,
All things cooking…decentralized!
Follow me on: Youtube
Follow me on: Instagram
Song: Atlanta
Jingle Punks
Song: Original
Royal Tailor
Love, Lydia Alpha
