Coconut Crème Brûlée Recipes

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COCONUT CREME BRULEE

The perfect dessert for an Asian inspired dinner! Found this recipe on Epicurious.com. Cooking time includes chilling time for the custard.

Provided by Galley Wench

Categories     Dessert

Time P1DT15m

Yield 6 serving(s)

Number Of Ingredients 7



Coconut Creme Brulee image

Steps:

  • Preheat oven to 350°F
  • Place six 3/4-cup custard cups or ramekins in large roasting pan.
  • Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine cream, coconut milk and coconut in heavy medium saucepan. Bring to boil.
  • Whisk a small amount into yolk mixture to temper.
  • Whisk egg mixture and vanilla into the cream.
  • Pour custard into cups, dividing equally.
  • Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes.
  • Remove from water. Cool; chill overnight.
  • Next Day:.
  • Preheat broiler.
  • Arrange custard cups on baking sheet.
  • Sprinkle 1 teaspoon sugar evenly over each.
  • Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes.
  • Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.).

Nutrition Facts : Calories 522.2, Fat 44.2, SaturatedFat 28.6, Cholesterol 353.7, Sodium 93.6, Carbohydrate 27.3, Fiber 1.2, Sugar 23.5, Protein 6.5

1/2 cup plus 6 teaspoons sugar
6 large egg yolks
1 large egg
2 cups whipping cream
2/3 cup coconut milk (canned unsweetened)
2/3 cup sweetened flaked coconut
1 teaspoon vanilla

CORN AND COCONUT CREME BRULEE

This dessert uses two of corn's more unusual pairings--coconut and vanilla--to make one unforgettable dessert. If you love this combination of flavors as much as we do, try using these ingredients in other dishes, such as a cake or cookies.

Provided by James Briscione

Categories     dessert

Time 3h10m

Yield 6 servings

Number Of Ingredients 11



Corn and Coconut Creme Brulee image

Steps:

  • Preheat the oven to 325 degrees F. Cut the kernels from the ears of corn. Cut each corncob into 3 pieces.
  • Melt the butter in a large saucepot over medium heat. Stir in the corn kernels and 1 teaspoon salt. Saute until just tender, about 5 minutes, being careful not to let the corn or butter brown. Add the corncobs, coconut milk, and water. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook at a simmer for 15 minutes.
  • While the mixture simmers, combine the sugars in a blender or food processor, blend well, and set aside.
  • Remove and discard the corncobs. Transfer the mixture to a blender and blend on high speed until smooth. Strain through a fine-mesh sieve into a large bowl, pressing with a silicone spatula to obtain all the pulp; discard any remaining solids. Whisk in 1/2 cup of the sugar mixture, the milk, eggs, egg yolks, and vanilla until thoroughly mixed. Adjust the seasoning to taste with salt, if needed.
  • Divide the mixture among six 8-ounce brulee dishes or flameproof ramekins, filling them to just below the rim. Place the dishes in a roasting pan or large baking dish. Pour water into the roasting pan to come about halfway up the sides of the dishes. Cover the pan with plastic wrap and carefully transfer it to the center rack of the oven. Bake until just set, about 35 minutes.
  • Remove the dishes from the pan. Refrigerate until well chilled.
  • Spread a thin layer of the remaining sugar mixture on top of the baked custards (you may not need it all). Caramelize with a torch. Or place the custards on a baking sheet and caramelize under a preheated broiler. Serve immediately.

2 ears fresh corn, husked, silk removed
2 tablespoons unsalted butter
Kosher salt
One 13.5-ounce can unsweetened coconut milk
1 cup water
1/2 cup granulated sugar
1/2 cup light brown sugar
2 cups milk
3 large eggs
3 large egg yolks
1 teaspoon pure vanilla extract

COCONUT CREME BRULEE

Provided by Damaris Phillips

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 5



Coconut Creme Brulee image

Steps:

  • Special equipment: six heat-safe 5-ounce coffee mugs or oven-safe ramekins
  • Preheat the oven to 325 degrees F.
  • Combine the coconut milk, cream and coconut extract in a small saucepan over medium-high heat and bring to a boil. Once at a boil, remove from the heat.
  • Meanwhile, whisk together the eggs and 5 tablespoons sugar in a bowl until combined.
  • Slowly whisk the heated cream mixture into the eggs, stirring constantly.
  • Divide the mixture among six heat-safe 5-ounce coffee mugs or oven-safe ramekins, filling them about 3/4 of the way up. Put them in a baking dish and add enough warm water to the baking dish so that it comes halfway up the sides of the coffee mugs.
  • Bake until the center is nearly set. Baking time will depend on the height of your coffee mug or ramekin. Bake time is 10 minutes for every 1/2 inch of height. For a 1-inch vessel, bake the creme brulees about 20 minutes. For a 2-inch vessel, bake the creme brulees about 40 minutes. Remove from the oven and allow to completely cool in the water bath, then refrigerate 15 to 20 minutes before serving.
  • Before serving, sprinkle the tops with a heavy layer of sugar and brulee using a hand torch or heating under the broiler for 2 to 3 minutes.

1 cup unsweetened coconut milk
1 cup heavy cream
1 teaspoon imitation coconut extract
4 large eggs
8 to 9 tablespoons sugar

BUTTERSCOTCH CRèME BRûLéE WITH PINK PEPPERCORN WHIPPED CREAM AND WHITE CHOCOLATE SEA SALT POPCORN

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 3h55m

Yield 12 servings

Number Of Ingredients 12



Butterscotch Crème Brûlée with Pink Peppercorn Whipped Cream and White Chocolate Sea Salt Popcorn image

Steps:

  • Preheat the oven to 325 degrees F.
  • For the white chocolate popcorn: Set up a double boiler. Add the white chocolate and stir to melt. Whisk in the coconut oil, then set aside to cool.
  • Place the popped popcorn onto a sheet pan lined with a silicone mat. Pour the white chocolate evenly over the popcorn and sprinkle with smoked sea salt. Place into the freezer to chill for at least 10 minutes, or until the chocolate is set. Remove from the freezer and break into pieces.
  • For the butterscotch crème brûlée: In a medium saucepan, add in the heavy cream, instant espresso powder and vanilla bean paste. Bring to a light simmer for 15 minutes. Take off the heat and cool for 15 minutes.
  • In a non-reactive bowl, whisk together the egg yolks and 1/2 cup of the sugar until combined and lighter in color. Slowly add in the heated cream mixture, whisking constantly. Pour the mixture into twelve 8-ounce ramekins. Place the ramekins into a large roasting pan and fill the roasting pan with the hot water, making sure not to get the crème wet. Bake until the crème is set and just a teensy bit jiggly, 40 minutes. Place into the fridge for at least 2 hours to cool. If storing longer (up to 2 days) tightly wrap each ramekin to ensure freshness.
  • Take the crème out of the fridge for at least 30 minutes before serving. Evenly top the ramekins with the remaining 1/2 cup sugar. Using a brûlée torch, melt the sugar until it bubbles and turns dark golden brown. This will form a crispy top that will only get crispier for the next 5 minutes, so be sure to wait a couple more.
  • For the pink peppercorn whipped cream: Whip the cream with a hand mixer until soft peaks form. Stir in the pink peppercorns.
  • Serve immediately topped with the pink peppercorn whipped cream and white chocolate sea salt popcorn.

2 cups white chocolate chips
1 tablespoon coconut oil
4 cups popped popcorn
Smoked sea salt, for sprinkling
4 cups heavy cream
1 tablespoon instant espresso powder
1 tablespoon vanilla bean paste
6 large egg yolks
1 cup sugar
8 cups hot water
1 cup heavy cream
1 tablespoon freshly cracked toasted pink peppercorns

COCONUT CRèME BRûLéE

Categories     Milk/Cream     Rum     Dessert     Bake     Coconut     Simmer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7



Coconut Crème Brûlée image

Steps:

  • Preheat oven to 350°F. Spread 1/2 cup flaked coconut on rimmed baking sheet. Bake until light golden, stirring once, 10 to 12 minutes.
  • Whisk 3/4 cup sugar and egg yolks in medium bowl to blend. Mix cream, coconut milk, toasted coconut, and remaining 1/2 cup sweetened flaked coconut in heavy large saucepan. Bring just to simmer over medium-high heat, whisking occasionally. Gradually whisk hot cream mixture into yolk mixture. Stir in rum and 1/2 teaspoon salt. Strain custard through fine strainer into medium pitcher, pressing on solids. Divide among eight 2/3- to 3/4-cup ramekins or custard cups.
  • Place ramekins in large roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Bake custards until edges are set but centers move slightly when dishes are gently shaken, 45 to 50 minutes. Remove custards from water. Chill custards uncovered until cold, then cover and chill overnight.
  • Sprinkle 1 teaspoon sugar over each custard. Using kitchen torch, heat sugar until melted and deep amber. (Alternatively, preheat broiler. Place ramekins on rimmed baking sheet and broil until sugar melts and turns deep amber, 1 to 2 minutes.) Chill until sugar hardens, about 15 minutes. DO AHEAD: Can be made 1 hour ahead. Keep chilled.
  • Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.

1 cup sweetened flaked coconut, divided
3/4 cup plus 8 teaspoons sugar
7 large egg yolks
1 3/4 cups heavy whipping cream
1 14-ounce can unsweetened coconut milk*
2 tablespoons Malibu rum or other coconut-flavored rum
1/2 teaspoon salt

COCONUT CRèME BRûLéE

Categories     Milk/Cream     Dairy     Egg     Dessert     Bake     Broil     Coconut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6



Coconut Crème Brûlée image

Steps:

  • Preheat oven to 350°F. Place six 3/4-cup custard cups or ramekins in large roasting pan. Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine cream, coconut milk and coconut in heavy medium saucepan. Bring to boil. Whisk into yolk mixture. Pour custard into cups, dividing equally.
  • Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes. Remove from water. Cool; chill overnight.
  • Preheat broiler. Arrange custard cups on baking sheet. Sprinkle 1 teaspoon sugar evenly over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes. Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.)
  • *Available at Indian, Southeast Asian and Latin American markets and many supermarkets.

1/2 cup plus 6 teaspoons sugar
6 large egg yolks
1 large egg
2 cups whipping cream
2/3 cup unsweetened canned coconut milk*
2/3 cup flaked sweetened coconut

COCONUT CREME BRULEE

There's always time for dessert! Gloria Jabaut shared this elegant quick-to-fix treat from Red Bluff, California.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 5



Coconut Creme Brulee image

Steps:

  • Spoon pudding into two 6-oz. ramekins or custard cups. If broiling the custards, place ramekins on a baking sheet. , In a small bowl, combine the sugars, coconut and butter; sprinkle over pudding. Broil 8 in. from the heat for 2-3 minutes or until sugar is bubbly and golden brown. Serve warm., If using a creme brulee torch, sprinkle with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately.

Nutrition Facts : Calories 189 calories, Fat 4g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 255mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.

2 refrigerated vanilla pudding snack cups (4 ounces each)
1 tablespoon sugar
2 tablespoons brown sugar
2 tablespoons sweetened shredded coconut
2 teaspoons butter, melted

NO-BAKE COCONUT CRÈME BRÛLÉE

An Asian-inspired crème brûlée, infused with flavours of coconut, lime and vanilla. The perfect end to a Thai main course.

Provided by John Torode

Categories     Dessert

Time 25m

Number Of Ingredients 7



No-bake coconut crème brûlée image

Steps:

  • In a pan, heat the cream, coconut cream, lime leaves, vanilla pod and seeds to just below boiling point. Leave to infuse for 1 hr, or chill overnight if you have time. Bring back to temperature before continuing.
  • Whisk the egg yolks, sugar and cornflour in a bowl. Slowly add a ladle of the hot cream to the egg mixture, whisking constantly. Pour the egg mixture into the pan with the cream and cook over a low heat for 8-10 mins until thick, stirring continuously - the mixture should be much thicker than a classic custard at this stage, but don't take it too far or the eggs in the custard will curdle.
  • Pour through a sieve into the crème brûlée dish. Chill overnight, or for at least 1 hr until the custard has set.
  • To serve, sprinkle caster sugar over the top of the custard and caramelise with a blowtorch. (Do not caramelise under a grill as it takes too long and the custard will melt.)

Nutrition Facts : Calories 590 calories, Fat 51 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 23 grams sugar, Protein 6 grams protein, Sodium 0.1 milligram of sodium

200ml double cream
300ml coconut cream
3 lime leaves , torn
1 vanilla pod , split down the centre and seeds scraped out
6 egg yolks
50g golden caster sugar , plus extra for brûlée topping
1 tbsp cornflour

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