Coconut Creme Brulee Recipe For Valentine's Day

This variation of the European dessert comes from the classic dessert creme brulee, which translates directly from French to "burnt cream". As the name suggest, the dish consists of a layer of burnt, caramelized sugar, covering a baked custard. While the name of the dessert is undoubtedly French, its origins are often debated, with some experts believing it was first made in England in the 1700s.

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Pour sugar, salt and vanilla into the egg yolks and combine with a whip. Make sure they are nicely combined before moving on
6. Gradually pour the scalding cream into the mixture while whipping. Maintain a gradual pace to avoid cooking the eggs. This is called tempering.
7. 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.
8. Ladle the boiling hot water into the baking tray until it is filled to halfway up the height of the cups.
9. Place the cups in an oven, preheated at 350 degrees for 20 minutes, or until the custard has a gelatinous, jiggly texture.
10. 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.
11. 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.
12. 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.