Coconut Crème Brûlée, Soft Caramel Pudding with Coconut Aroma
🧂 Ingredients
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- 300 ml heavy cream
- 200 ml thick coconut milk
- 5 egg yolks
- 60 grams granulated sugar for the custard
- 4 tbsp granulated sugar for the caramel topping
- 1 tsp vanilla extract
- 3 tbsp desiccated coconut, toasted
- 1/4 tsp fine salt
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👩🍳 Instructions
- 1 Preheat the oven to 300°F (150°C). Prepare 5-6 small ramekins (heatproof molds) and place them in a large baking dish for a water bath.
- 2 In a small saucepan, combine the heavy cream and thick coconut milk. Heat over low heat until almost boiling (do not let it come to a full boil), then turn off the heat and set aside briefly to keep warm.
- 3 In another bowl, whisk the egg yolks together with the granulated sugar and salt until the sugar dissolves and the mixture turns slightly pale, about 2 minutes.
- 4 Gradually pour the warm cream-coconut milk mixture into the whisked egg yolks a little at a time, stirring constantly and gently so the eggs don't curdle (this is called tempering).
- 5 Add the vanilla extract and stir well. Strain the custard mixture through a fine sieve to get a smooth texture free of any egg lumps.
- 6 Pour the custard mixture into each ramekin until almost full. Sprinkle a little toasted coconut on top if you'd like a stronger coconut aroma.
- 7 Pour hot water into the baking dish (water bath) until it reaches halfway up the sides of the ramekins. Bake in the oven for 35-40 minutes, until the custard is set but the center still jiggles slightly when shaken.
- 8 Remove the ramekins from the water bath and let cool at room temperature for about 20 minutes, then cover with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.
- 9 Just before serving, sprinkle a thin, even layer of granulated sugar over the surface of the custard. Torch it with a kitchen torch until the sugar melts and turns into a crisp, golden caramel.
- 10 If you don't have a torch, broil briefly under the oven's top broiler for 2-3 minutes, watching closely, until the sugar caramelizes. Serve immediately while the caramel is still crisp.
💡 Tips
• Use good-quality thick coconut milk (not thin/diluted coconut milk) so the coconut flavor is stronger and the custard texture is creamier.
• Don't let the cream-coconut milk mixture come to a full boil when heating, as this can cause the custard to curdle or turn grainy.
• The tempering process (gradually pouring hot cream into the eggs) is essential so the eggs don't cook too quickly and clump up.
• For the crispiest, most even caramel, use coarse granulated sugar (not fine or powdered sugar) and make sure the custard surface is completely cold before torching.
📊 Nutrition Facts / serving
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