7/18/10

coconut creme brulee.

it's official. i have an ongoing love affair with creme brulee. always have and always will. it's been my favorite dessert since i was a little girl, and i have gone out of my way to both try and make creme brulee at any chance i have. and i don't discriminate, i love ALL creme brulee. there is something so decadent and divine about this dessert- the cool, creamy, smooth custard carefully enclosed in a glass-like, sugary, amber-colored veil. i figured i'd pair my love of coconut with my favorite dessert and yes, it was sublime. 

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

Pre-heat oven to 350 degrees. Spread 1/2 cup of coconut onto rimmed baking sheet. Bake until golden, stirring once, about 7-10 minutes.

Whisk 3/4 cup of sugar and egg yolks in medium bowl to blend. Mix cream, coconut milk, toasted coconut, and remaining 1/2 cup sweetened coconut in large saucepan.
Bring just to simmer over medium-high heat, whisking occasionally. Gradually mix hot cream mixture into yolk mixture. Stir in rum and 1/2 teaspoon of salt. Strain custard through fine strainer into a pitcher, pressing of the solids. Divide among ramekins or custard cups.

Place ramekins in a large roasting pan or casserole dish and fill with enough hot water to come halfway up the sides of the ramekins. Bake custards for 40-45 minutes and until edges are set but centers move slightly when shaken.

Remove custards from water. Chill uncovered until cold, and then cover and chill overnight. 
When ready, sprinkle 1 teaspoon of sugar over each custard. Using kitchen torch, heat sugar until melted and a deep amber color. If using broiler, preheat broiler and put in for 4-5 minutes. Do not burn! Chill for a minute to let sugar harden. 

1 comment:

  1. I keep reading your blog and looking at these pictures and I just can't get over how great of a writer you are and the sense you have for which pictures to pick to show your audience the food you make and the fashion you like. It is truly incredible! Please don't ever stop doing it. I would love to try some of this food as it looks and sounds sublime... Keep up the awesome work!!!

    Fan

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