Coco Loco Brulee Recipes

CHOCOLATE CREME BRULEE

Steps:

• Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat.
• In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full.
• Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm.
• To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.

CHOCOLATE CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine heavy cream, vanilla bean, and salt in a saucepan over medium heat. Heat until surface of cream begins to shimmer, about 5 minutes. Remove from heat and take out vanilla bean.
• Whisk egg yolks, 3/4 cup plus 2 tablespoons white sugar, and cocoa together in a large bowl until well-blended. Pour hot cream over egg mixture a little at a time, stirring constantly, until all cream is incorporated and custard is smooth. Strain custard into a large glass measuring cup.
• Arrange eight 6-ounce ramekins in a roasting pan. Pour custard into ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Cover pan loosely with aluminum foil.
• Bake in the preheated oven until custard is firm around the edges, but still wobbly in the center, about 1 hour. Remove from oven and let cool to room temperature, about 1 hour.
• Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove ramekins from refrigerator and blot any liquid on the surface with a paper towel. Arrange ramekins on a baking sheet. Top each custard with 1 tablespoon of brown sugar, spreading evenly to the edges.
• Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.

COCO LOCO (ROYAL CARIBBEAN'S VERSION)

Steps:

• Blend all ingredients with 1/2 cup ice. Add more ice as you wish.

COCO LOCO

Steps:

• Make a tumbler out of the coconut by carefully slicing about 2 inches off the top of the coconut, keeping the coconut milk inside. Place the ice, tequila, melon liqueur, rum, pineapple juice, and sugar syrup into the cavity of the coconut. Squeeze the lime half over the mixture and drop the lime into the drink; stir.

COCO LOCO BRULEE

Steps:

• 1. Cut the coconuts in half. The easiest way to do this is to tap the shell repeatedly with the back of a cleaver along an imaginary line going around the middle. After 10 to 20 taps, the shell will break neatly in two. Work over a bowl with a strainer to collect the coconut water, if desired, for making drinks. Blot the insides of the coconut dry with paper towels. Place the coconuts in plastic bags and refrigerate until ready to fill.2. Combine the cream, coconut milk, coconut cream, vanilla bean, and lemon zest in a heavy saucepan and gradually bring to a boil over medium heat, 6 to 8 minutes. Remove the pan from the heat and let cool for 3 minutes.3. Meanwhile, combine 1/2 cup of the sugar and the egg yolks in a medium-size heatproof bowl and whisk just to mix. Whisk in the cornstarch. Pour the cream mixture into the yolk mixture in a thin stream and whisk to mix. Return this mixture to the saucepan and gradually bring to a gentle simmer over medium heat, whisking steadily. Once the mixture thickens, simmer for 1 to 2 minutes. Do not boil rapidly or overcook, or the mixture will curdle. Remove the pan from the heat and let the custard cool to room temperature. Discard the vanilla bean and lemon zest. Spoon the custard mixture into the coconut shells and smooth the tops with the back of a spoon. Refrigerate the custards for at least 4 hours or even overnight.4. When ready to serve, sprinkle each custard with 2 teaspoons of the remaining sugar in a thin layer. Light a kitchen blowtorch following the manufacturer's directions. Or preheat the broiler and set the broiling rack 4 to 6 inches from the source of heat.5. Place a layer of crinkled aluminum foil in the bottom of a roasting pan and arrange the custard-filled coconut shells in the prepared pan, using the foil to steady them. Use the kitchen blowtorch to caramelize the tops of the custards. Or, broil until the tops have crusted to a golden brown, about 3 minutes watch carefully to prevent burning, shifting the pan as needed to ensure even browning.6. Divide the crushed ice among 6 shallow bowls. Place a coconut shell in each bowl and serve.Serves 6