Welcome to magical deliciousness known as Coconut Creme Brulee. For this recipe I’ve used coconut cream instead of dairy cream- but it still has just the right amount of creaminess and is still really yummy! I love how creme brulee has a crunchy sugar layer and than smooth creamy custard underneath. It’s something everyone should try making at least once for the taste alone!
Recipe: Coconut Creme Brulee
Ingredients:
- 200ml coconut cream (or use 100mls each of coconut cream and dairy cream)
- 1 T. vanilla extract
- 2 egg yolks
- 1 t. coconut sugar
- plus 1 T. extra coconut sugar
How to:
- Heat coconut cream and vanilla in a double boiler till it’s almost at a simmer. Take off the heat.
- In a separate bowl beat egg yolks with coconut sugar till creamy.
- While whisking, add one tablespoon at a time of coconut cream to the egg mixture until it is all whisked through. You have now tempered the eggs.
- Prepare your baking tin by filling it with just boiled water and place your ramekins in the tin.
- Pour and strain your custard and then pour it into the ramekins which are in the tin and surrounded by boiling water.
- Cover the tin with tin foil and bake in the middle shelf of the oven for 30-40 minutes at 120 degrees C (fan forced) or until set yet wobbly in the middle.
- Once set, take them out of the bain-marie to cool down on the counter, then place in the fridge to set (3hrs-overnight).
- Once cooled and set, add sugar and cook with a blow torch (or put under a broiler/grill) till the sugar layer melts and becomes hard and crispy.
- Leave again to cool on the counter than place in the fridge to completely cool.
- Once cooled, it’s time to eat!
This was shared at Real Food Wednesdays, Fight Back Fridays, Vegetarian Foodie Fridays, Friday Food, Food on Fridays Pennywise Platter Monday Mania Simply Sugar and Gluten Free
Michelle
Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.
{ 26 comments… read them below or add one }
My mouth is watering! This looks very tasty. Bookmarking this recipe =-)
Thanks Tiffany! It was really yummy!
I’ve tried this once before, and I actually prefer it to the regular variety. I think the coconut really enhances the flavor without overwhelming the dish, especially if it’s not too sweet.
What a lovely twist on creme brulee! I love coconut, and that would make such a nice summer dessert.
Wow! That sounds yummy! I love creme brulee. Will have to try this.
Blessings,
Janis
I have always wanted to try this so far have not had the chance so I believe I amy just make it myself
Oh my STARS! this would be addicting to me. I love all things coconut and brulee it and I would have no control. None at all.
Yummy – love creme brulee and coconut – what could be better than them together in this wonderful dessert.
Anything coconut and creme brulee…two of my favorite things. Thanks for sharing this recipe.
Jane (artfully graced)
Be still my heart, this looks out of this world. I need to get some coconut cream and give this a try!
Get some Melodie! I hope you love it!
Hi Michelle, would love it if you would consider sharing this post or another of your insightful blogs at Monday Mania. Hope to see you there!
Sure thing Sarah- see you there!
This looks awesome! I tried a coconut custard the other day and apparently I did not cook it long enough. When I buy coconut cream I will have to try this!
Thanks Todd. How did you make your coconut custard? I’d love to know how you did it.
Let me know if you make it :)
That is some coconut-y beauty!!! Sounds absolutely decadent, Michelle! :)
Thanks Heather, it was quite decandent and very coconutty :)
Uhhh looks great! But it’s your fault I’m hungry now! :-D
Bookmarked so I will have a chance to get back someday and try it!
I see I’m not the only one who is fond of coconut. I’ll try this with lite coconut milk- always experimenting to make things less fatty but full of flavor. Another option could be panna cotta, hum. Keep you posted!
It’s mouth-watering like a choice steak! Coconut is so delectable
Thank you, thank you for sharing this recipe at Monday Mania! It looks mouth watering! YUM
That’s okay Sarah. Thanks for letting me know about your carnival!
Looks delish! Do I have to use coconut sugar? Can I use my regular sugar instead?
Thanks! Use whatever sugar you like. Rapadura is great, also maple and honey are great in this recipe too.
Wow looks amazing! is the recipe for two serves? Am loving your blog as I recently eliminated wheat, dairy and cane sugar from my diet. :D
Hi Fi.
Yes it is two serves. Good luck on your new diet!
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