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Coconut Creme Brulee

 
Coconut Creme Brulee
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photo credit: Ev Thomas

This coconut creme brulee is flavored with coconut syrup and coconut milk.

Recipe By: Chef Michael Galagher, Sea House Restaurant in Hawaii.
  • PrepN/A |
  • TotalN/A |
  • Serves 12 but can be cut in half
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Ingredients

    • 1 cup coconut milk
    • 1/4 cup coconut syrup
    • 12 egg yolks
    • 1 cup sugar
    • 1 1/4 cup heavy cream
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt
    • 1/8 cup toasted coconut for garnish

Instructions

Preheat oven to 350 degrees.

Slowly heat cream, coconut syrup, and coconut milk to a simmer.

Combine remaining ingredients in a medium mixing bowl. Once cream mixture is simmering, remove from heat and slowly add to the egg mixture, whipping constantly.

Pour into shallow creme brulee dishes and put into a 2" cake pan. Fill pan halfway up with water and place in oven to bake for 20 - 30 minutes or until light brown on top.

Serve at room temperature or chilled and garnish with toasted coconut.

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