Ingredients Jump to Instructions ↓

  1. Coco Loco Brulee You don't have to serve this divine coconut creme brûlee in a coconut

  2. shell, but it sure makes it fun! The custard is first cooked in a

  3. rectangular baking dish. Then, when you're ready to serve it, spoon

  4. the custard into the coconut halves, sprinkle with sugar and caramelize the sugar.

  5. 2 cups whipping cream

  6. 1 cup coconut milk

  7. 1 cup cream of coconut

  8. 1 vanilla bean, halved lengthwise

  9. 1 cup granulated sugar

  10. 10 large egg yolks

  11. 4 coconuts

  12. Heat oven to 325 F.

  13. Place 13x9-inch glass baking dish in shallow roasting pan.

  14. In large heavy saucepan, combine cream, coconut milk, cream of

  15. coconut, and vanilla bean. Bring to a boil over medium heat; remove

  16. from heat.

  17. Meanwhile, whisk 1/2 cup of the sugar and egg yolks in large bowl

  18. until smooth. Slowly whisk in hot cream mixture. Strain through fine

  19. sieve into baking dish. Pour 1/2 inch hot water into roasting pan to

  20. create water bath.

  21. 25 to 35 minutes or until just barely set but still quivery. Do not overbake. Remove from

  22. water bath. Cool to room temperature. Refrigerate until cold.

  23. (Custard can be made up to 1 day ahead. Cover and refrigerate. )

  24. Meanwhile, crack coconuts in half with hammer; reserve coconut water,

  25. if desired.

  26. Just before serving, spoon custard into coconut halves. Smooth top of

  27. mixture with back of spoon. Sprinkle 1 tablespoon of the remaining

  28. sugar in thin layer over filling in each coconut.

  29. With blowtorch*, caramelize sugar.

  30. Serve in shallow bowls.

  31. *Mini blowtorches are used by pastry chefs and cooks. They can be

  32. found in department stores and gourmet kitchen shops. A regular

  33. blowtorch also can be used.


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