Do you ever need to wow anyone with a delicious homemade dessert? Then consider this one. I love making crème brûlée, and have been playing around with a few different variations lately…and this one (coconut) seems to be the winner amongst family and friends.
Ingredients:
2 cups heavy whipping cream
1/2 cup sugar (for custard)
2″ of whole vanilla bean
1/4 cup shredded coconut
5 egg yolks
a few teaspoons of sugar for the brûlée
Preparation for the custard:
1. Preheat oven to 325°F.
2. Place three 4-inch-diameter ramekins in 1 pan.
3. Mix cream, sugar and coconut in heavy medium saucepan.
4. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer.
5. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Remove vanilla bean and transfer to large measuring cup.
6. Whisk yolks in medium bowl until well blended.
7. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among ramekins.
8. Pour enough hot water into pan to come halfway up sides of ramekins.
9. Carefully transfer pan to oven.
10. Bake custards until almost set in center when pans are gently shaken, about 35 – 40 minutes. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes.
11. Chill at least 3 hours and up to 2 days.
Preparation of Crème Brûlée:
1. Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
2. Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn’t soften.
3. Garnish crème brûlées with toasted shredded coconut and a sprig of mint.
Eat and enjoy!
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