COCONUT CREME BRULEE
There's always time for dessert! Gloria Jabaut shared this elegant quick-to-fix treat from Red Bluff, California.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Spoon pudding into two 6-oz. ramekins or custard cups. If broiling the custards, place ramekins on a baking sheet. , In a small bowl, combine the sugars, coconut and butter; sprinkle over pudding. Broil 8 in. from the heat for 2-3 minutes or until sugar is bubbly and golden brown. Serve warm., If using a creme brulee torch, sprinkle with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately.
Nutrition Facts : Calories 189 calories, Fat 4g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 255mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
COCONUT CREME BRULEE
Steps:
- Special equipment: six heat-safe 5-ounce coffee mugs or oven-safe ramekins
- Preheat the oven to 325 degrees F.
- Combine the coconut milk, cream and coconut extract in a small saucepan over medium-high heat and bring to a boil. Once at a boil, remove from the heat.
- Meanwhile, whisk together the eggs and 5 tablespoons sugar in a bowl until combined.
- Slowly whisk the heated cream mixture into the eggs, stirring constantly.
- Divide the mixture among six heat-safe 5-ounce coffee mugs or oven-safe ramekins, filling them about 3/4 of the way up. Put them in a baking dish and add enough warm water to the baking dish so that it comes halfway up the sides of the coffee mugs.
- Bake until the center is nearly set. Baking time will depend on the height of your coffee mug or ramekin. Bake time is 10 minutes for every 1/2 inch of height. For a 1-inch vessel, bake the creme brulees about 20 minutes. For a 2-inch vessel, bake the creme brulees about 40 minutes. Remove from the oven and allow to completely cool in the water bath, then refrigerate 15 to 20 minutes before serving.
- Before serving, sprinkle the tops with a heavy layer of sugar and brulee using a hand torch or heating under the broiler for 2 to 3 minutes.
COCONUT CRèME BRûLéE
Categories Milk/Cream Rum Dessert Bake Coconut Simmer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Spread 1/2 cup flaked coconut on rimmed baking sheet. Bake until light golden, stirring once, 10 to 12 minutes.
- Whisk 3/4 cup sugar and egg yolks in medium bowl to blend. Mix cream, coconut milk, toasted coconut, and remaining 1/2 cup sweetened flaked coconut in heavy large saucepan. Bring just to simmer over medium-high heat, whisking occasionally. Gradually whisk hot cream mixture into yolk mixture. Stir in rum and 1/2 teaspoon salt. Strain custard through fine strainer into medium pitcher, pressing on solids. Divide among eight 2/3- to 3/4-cup ramekins or custard cups.
- Place ramekins in large roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Bake custards until edges are set but centers move slightly when dishes are gently shaken, 45 to 50 minutes. Remove custards from water. Chill custards uncovered until cold, then cover and chill overnight.
- Sprinkle 1 teaspoon sugar over each custard. Using kitchen torch, heat sugar until melted and deep amber. (Alternatively, preheat broiler. Place ramekins on rimmed baking sheet and broil until sugar melts and turns deep amber, 1 to 2 minutes.) Chill until sugar hardens, about 15 minutes. DO AHEAD: Can be made 1 hour ahead. Keep chilled.
- Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.
NO-BAKE COCONUT CRÈME BRÛLÉE
An Asian-inspired crème brûlée, infused with flavours of coconut, lime and vanilla. The perfect end to a Thai main course.
Provided by John Torode
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- In a pan, heat the cream, coconut cream, lime leaves, vanilla pod and seeds to just below boiling point. Leave to infuse for 1 hr, or chill overnight if you have time. Bring back to temperature before continuing.
- Whisk the egg yolks, sugar and cornflour in a bowl. Slowly add a ladle of the hot cream to the egg mixture, whisking constantly. Pour the egg mixture into the pan with the cream and cook over a low heat for 8-10 mins until thick, stirring continuously - the mixture should be much thicker than a classic custard at this stage, but don't take it too far or the eggs in the custard will curdle.
- Pour through a sieve into the crème brûlée dish. Chill overnight, or for at least 1 hr until the custard has set.
- To serve, sprinkle caster sugar over the top of the custard and caramelise with a blowtorch. (Do not caramelise under a grill as it takes too long and the custard will melt.)
Nutrition Facts : Calories 590 calories, Fat 51 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 23 grams sugar, Protein 6 grams protein, Sodium 0.1 milligram of sodium
COCONUT CREME BRULEE
The perfect dessert for an Asian inspired dinner! Found this recipe on Epicurious.com. Cooking time includes chilling time for the custard.
Provided by Galley Wench
Categories Dessert
Time P1DT15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Place six 3/4-cup custard cups or ramekins in large roasting pan.
- Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine cream, coconut milk and coconut in heavy medium saucepan. Bring to boil.
- Whisk a small amount into yolk mixture to temper.
- Whisk egg mixture and vanilla into the cream.
- Pour custard into cups, dividing equally.
- Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes.
- Remove from water. Cool; chill overnight.
- Next Day:.
- Preheat broiler.
- Arrange custard cups on baking sheet.
- Sprinkle 1 teaspoon sugar evenly over each.
- Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes.
- Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.).
Nutrition Facts : Calories 522.2, Fat 44.2, SaturatedFat 28.6, Cholesterol 353.7, Sodium 93.6, Carbohydrate 27.3, Fiber 1.2, Sugar 23.5, Protein 6.5
COCONUT CREME BRULEE
Quick and easy dessert for two, which sounds yummy. From Taste of Home's "Cooking for 2" premiere issue. I've not made it yet; posting in response to request.
Provided by ReeLani
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Spoon pudding into two 6-oz ramekins or custard cups.
- Combine brown sugar, coconut and butter and sprinkle over pudding.
- Broil 5-6 inches from heat for 2-3 minutes or 'til topping is bubbly and golden brown.
Nutrition Facts : Calories 237, Fat 8.6, SaturatedFat 5.7, Cholesterol 22.6, Sodium 368.6, Carbohydrate 38, Fiber 0.2, Sugar 35.8, Protein 3.2
COCONUT CRèME BRûLéE
Categories Dairy Egg Dessert Bake Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- In a heavy saucepan heat cream, milk, and vanilla bean over moderately high heat until mixture just comes to a boil and remove from heat. Steep vanilla bean 10 minutes and with a knife scrape seeds into milk mixture, reserving pod for another use. In a bowl whisk together yolks, whole egg, and granulated sugar until combined well and add milk mixture in a stream, whisking. Skim off any froth.
- Divide coconut and custard among eight 1/2-cup flameproof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards. Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.
- Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.
- Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes. (Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.) Chill custards 20 minutes.
COCONUT CREME BRULEE
Make and share this Coconut Creme Brulee recipe from Food.com.
Provided by txzuckerbaeckerin
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Place 6 6-oz ramekins into a large roasting pan.
- In a small sauce pan, heat half & half just until bubbles form at the rim.
- In a bowl, combine eggs, 1/3 c sugar, extract, and rum.
- Slowly stir in half-and-half.
- Pour into ramekins.
- Place roasting pan on oven rack and pour enough hot water into the pan to come half way up the sides of the ramekins.
- Bake at 325°F for 15 minutes, until custard is just set.
- Transfer ramekins to wire-rack to cool for 20 mintes, then refrigerate for 2 hours or overnight (cover carefully with plastic wrap).
- Line large baking sheet with foil.
- In a small saucepan (NOT nonstick!, stir remaining 1/2 cup sugar and 3 tbsp water to dissolve sugar.
- Bring to rolling boil (careful VERY hot!) over high heat without stirring to an amber color 5-6 minutes.
- Pour onto prepared sheet, tilt to spread more easily.
- Let cool till firm, about 5 minutes.
- Gently tap to crack.
- Pulse pieces in food processor until finely ground (makes 1/2 cup and can be stored at room temp tightly sealed, so you can make it ahead).
- Bring ramekins to room temperature.
- Sprinkle over the creme and serve right away, or set under hot broiler for a few seconds to caramelize.
Nutrition Facts : Calories 258.2, Fat 11.8, SaturatedFat 6.5, Cholesterol 135.6, Sodium 68.3, Carbohydrate 31.5, Sugar 28.1, Protein 5.5
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COCONUT CRèME BRûLéE RECIPE | DELICIOUS. MAGAZINE
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5/5 (3)Category Tropical DessertsServings 4Calories 413 per serving
- Preheat the oven to 180°C/fan160°C/gas 4. In a bowl, whisk 2 tbsp of the sugar into the egg yolks. Pour the cream into a saucepan. Give the coconut milk a stir in its can before measuring out the amount you need into the saucepan. Gently heat the creams, stirring to combine, until they are just below boiling point. Pour onto the yolks and whisk together. Pour into 4 x 150ml ramekins or shallow brûlée dishes.
- Put the dishes into a baking tray and pour enough just-boiled water from the kettle to come halfway up the sides of the ramekins. Bake for 20-25 minutes until set but with a slight wobble. Remove from the baking tray and leave to cool.
- Preheat the grill to medium-high. Sprinkle the remaining sugar evenly on top of each pudding (½ tbsp on each if you’re using ramekins, 1 tbsp if you’re using wider brûlée dishes). Grill for 3-4 minutes until the sugar has melted and caramelised. Leave to cool, then put in the fridge and chill before serving.
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- Pour coconut milk into saucepan on medium heat. Cut the vanilla bean in half lengthwise and place cut side up on the cutting board. Using the back of a small knife, scrape the seeds from the pods and whisk them into the coconut milk. Heat until just before it comes to a simmer then remove from heat.
- In a medium bowl, whisk together the egg yolks and 1/2 cup sugar, until fluffy and vibrant yellow colour. While whisking the eggs, gradually pour in the hot coconut milk. Once well incorporated, pour the mixture through a sieve and into a measuring cup.
- Place ramekins in a deep baking dish. Pour an equal amount of brûlée mixture into each ramekin. Set the baking dish in the oven then carefully pour the hot water into the baking dish around the ramekins, at least 1/4 inch from the top of the ramekins.
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