Coconut Creme Brulee Recipe For Valentine's Day
Ingredients:
- 2 cups (1 pint) heavy cream
- 1/2 cup of shredded sweetened coconut
- 5 egg yolks
- 1/3 cups plus 2 tbsp sugar
- Pinch of salt
- 1/2 tsp of vanilla essence
- Powdered sugar
Equipment:
- Measuring cups
- Two medium-sized pots
- Custard cups
- Mixing bowls
- Basket strainer
- Whip
- Large baking dish
- Dish towel
- Measuring pitcher
- Ladle
- Spoon
- Sift
- Propane torch
- Parchment paper (for topping)

Directions:
- Pour shredded sweetened coconut into a pot containing the cream and begin scalding the creme. To scald make sure the heat is just under a boil.
- While the cream is scalding, separate the eggs and prepare the custard cups in a baking dish. To do this, line the dish with a dish towel and place the custard cups on top of the towel. Also, fill a medium-sized pot with water and set to boil.
- Wait until the cream's bubbles can be seen around the rim of the pot before removing from heat. Once off the heat, cover the pot with a lid and leave it for fifteen minutes, while the cream absorbs the favor from the coconuts. This method is called steeping.
- Place the basket strainer over a small bowl and pour the cream into the strainer. This will separate the pieces from the newly formed coconut cream.
- Pour sugar, salt and vanilla into the egg yolks and combine with a whip. Make sure they are nicely combined before moving on
- Gradually pour the scalding cream into the mixture while whipping. Maintain a gradual pace to avoid cooking the eggs. This is called tempering.
- Once the custard is combined pour it into the custard cups, using a pitcher. Start by filling the cups half way, then distribute the rest of the mixture.
- Ladle the boiling hot water into the baking tray until it is filled to halfway up the height of the cups.
- Place the cups in an oven, preheated at 350 degrees for 20 minutes, or until the custard has a gelatinous, jiggly texture.
- Sprinkle sifted, granulated sugar over the custard to achieve a crust. The thicker sugar-coating is, the thicker the crust will be at the end of the recipe.
- Turn on the propane torch and lower the flame over the crust. Move the flame across the surface of the crust until the entire surface is blackened.
- Once the surface has hardened, place a piece of parchment paper, with a Valentine's Day template, over the surface and sprinkle powdered sugar over the cup. Carefully remove the parchment paper and serve.
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