Coconut Creme Brulee
5 large eggs
3/4 cup plus 2 T sugar
2 cups heavy whipping cream
1/2 cup coconut milk
1 t vanilla extract
1/4 t salt
1 cup sweetened flaked coconut, lightly toasted
3 T turbinado sugar
>how to make<
*Perheat the oven to 350 degrees.
*Position oven rack to the lower third of oven.
*Whisk together the eggs and sugar until pale in color.
*Whisk in the cream, coconut milk, vanill, and salt until combined.
*Stir in the coconut and pour the mixture into 8-6oz ramekins.
*Place the ramekins in a baking pan with 2"high sides.
*Pour water into the pan to come up halfway on the siders of the ramekins.
*Bake 30 minutes.
*Remove the ramekins from the pan and cool to room temperature.
*Cover and transfer to a refrigerator.
(To serve)
*Sprinkle turbinado sugar evenly over individual ramekins and run a blowtorch over the tops until golden brown.
*Serve immediately.
-serves 8-
Labels: Coconut Creme Brulee recipe, Creme Brulee recipe