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You know how you always hear of people finding like $20 in their back pocket when doing laundry or something? That never happens to me! I don’t carry around cash often so I don’t ever find cash stuffed into my dresses or anything cool like that.
However, I do have a really awesome story about how I forgot I still had money in this bank account that I had in college and discovered it last week!! So yeah, I opened up this bank account in college and after I graduated college, I never used it because I opened up another bank account with another bank. 5 years came and went and that old bank account was still open. I had some free time at work last week so I went in to that bank to close my account. Turns out, I still had $135 in there and since I was closing the account, they just gave it to me in cash! Haha, I walked out of there as if I won the lottery. I didn’t know I had that much left in there! Forgotten money is sometimes kind of cool ;)
When I was in Scottsdale last month, I had a coconut crème brûlée at one of the restaurants there and man, was I dreaming about that all month long. I knew I had to make a version of it at home! It’s so creamy and smooth and tastes just like paradise! My favorite part is the torched sugar on top. Breaking into that crunchy crust and getting into the rich custard below is like striking gold! Oh, and typing out crème brûlée is slightly annoying – anyone ever notice how many accent marks this dessert name has?! Haha
Coconut Crème Brûlée
Ingredients
- 1 cup (236 ml) heavy cream
- 1 cup (236 ml) unsweetened coconut milk
- ½ teaspoon coconut extract
- 5 egg yolks
- ½ cup (100 g) granulated sugar + more for topping
Instructions
- Preheat oven to 300 °F (149 °C). Have a kettle of boiling water ready.
- Add heavy cream, coconut milk, and coconut extract to a small saucepan. Stir to incorporate and set over medium heat. Warm the mixture until bubbles form around the edges and steam begins to rise to the surface.
- Remove from heat and let sit for 15 minutes to cool down a bit.
- In the meantime, in a heatproof glass bowl, whisk together egg yolks and 1/2 cup of granulated sugar. Whisk until mixture is pale yellow. This will take about 5 minutes of heavy whisking. See notes below on how to create a less airy mixture.
- Once the mixture is ready, temper the yolk mixture by adding a small ladle of the cream mixture to the yolk mixture and stir it gently. Once the yolk mixture is tempered, you can pour the remaining cream mixture to the yolk mixture.
- Divide the custard amongst porcelain ramekins (I used two 5 3/4-ounce round ramekins and two crème brûlée dishes).
- Place ramekins in a baking pan and pour the boiling water into the baking pan halfway up the ramekins, carefully making sure none of the water drips into the ramekins.
- Loosely cover the baking pan with foil then carefully place into the oven.
- Bake until the custards are just set around the edges, about 50 minutes. This will vary greatly depending on the depth and size of your ramekins.
- Let custards cool in baking pan until able to transfer to a wire rack to cool completely.
- Once cooled, cover each with plastic wrap and place into refrigerator to set overnight.
- Prior to serving, sprinkle a heavy amount of granulated sugar on top and using a kitchen torch, carefully melt the sugar on top to your liking. Once the sugar hardens, you can eat!
Notes
Nutrition
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I’m dairy free (I do use eggs.) Do you think I could use 2 cups of coconut milk?
I would use full fat coconut milk if you are going to substitute out the heavy cream.
Can this be made dairy free?
No, I don’t think so. You need the eggs in there. That’s like what makes a creme brulee custard part of it.
Can you substitute coconut/palm sugar for the regular sugar?
I believe so!
Sounds divine! Is this low carb?
I don’t know, sorry. I’m not an expert on diets!
I am a bit of a crème brûlée connoisseur, and this looks divine! But 24 hours 25 minutes prep time?
Well, they’re supposed to sit in the fridge overnight so that could be 8-12 hours but I was being generous with some people wanting to possibly make it a couple day before guests come so I gave it a rough 24 hour prep time estimate. I mean, realistically, sure, it could be 8 hours and 25 minutes prep time lol
Are we talking coconut milk in the can or coconut milk that is in a carton/bottle? Could almond milk be substituted do you think?
Thanks in advance :)
Yes, coconut milk in the can. No, you cannot substitute almond milk – it wouldn’t be coconut creme brulee anymore and almond milk is much thinner than coconut milk so your creme brulee will not be as creamy.
I LOVE LOVE LOVE coconut and Brulee as well. I can’t wait to try this at my next dinner party. I might have to make a double batch because I will have to “quality control taste” all of the first round! Thanks!
Hope you enjoy and that your dinner party loves it!
This sounds over the top amazing!
I never find money, but I seem to have a lot of dumb luck. Mom always says, god protects children and idiots :)
Brulee gold. Looks delicious.
I am madly in love with the idea of coconut creme brulee!