Coconut Crème Brûlée
A silky coconut custard served inside natural coconut shells and finished with a thin, crisp layer of caramelized brown sugar. Creamy underneath, crackly on top and beautifully simple.
Highlights
- Fresh coconut blended into the custard
- Smooth, light-cream texture
- Crisp brûléed sugar topping
- Naturally elegant coconut-shell presentation
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 3 hours
Servings: 2
Nutrition & Macros
Total recipe:
- 945 kcal
- Protein: 21 g
- Fat: 67 g
- Carbohydrates: 69 g
Per serving:
- 473 kcal
- Protein: 10.5 g
- Fat: 33.5 g
- Carbohydrates: 34.5 g
Ingredients
- 80 g fresh coconut flesh
- 150 ml light cream
- 250 ml low-fat milk
- Sweetener, according to taste
- 25 g cornstarch
- 2 egg yolks
- 1 vanilla bean or 1 teaspoon vanilla extract
- 15 g brown sugar, for caramelizing
Method
- Add the coconut flesh, light cream, milk, sweetener, cornstarch, egg yolks and vanilla to a blender.
- Blend until completely smooth.
- Pass the mixture through a fine-mesh sieve into a saucepan. Press it gently with the back of a spoon to extract as much liquid as possible.
- Place the saucepan over medium-low heat. Cook while stirring continuously, making sure to reach the bottom and sides of the pan.
- Once the custard has thickened enough to coat the back of a spoon, remove it from the heat. Do not allow it to boil vigorously.
- Divide the custard evenly between two cleaned coconut-shell halves. Smooth the surfaces and allow them to cool slightly.
- Refrigerate for at least 3 hours, or until completely chilled and set.
- Just before serving, sprinkle a thin, even layer of brown sugar over each custard.
- Caramelize the sugar with a kitchen torch until golden, bubbling and crisp.
- Allow the caramel to harden for about one minute, then serve immediately.
Ippitizer Note
Keep the sugar layer thin. Too much sugar produces a thick, difficult-to-break topping and can overpower the delicate coconut custard. Torch the surface just before serving so you get the perfect crack when breaking into it.
