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<137,,>Photos by Tad Seaborn for The Globe and Mail<137><137,,><252><137> (Tad Seaborn for The Globe and Mail<242>)
<137,,>Photos by Tad Seaborn for The Globe and Mail<137><137,,><252><137> (Tad Seaborn for The Globe and Mail<242>)

Coconut crème brûlée Add to ...

If you’re sitting at home resentful that everyone you know took off for sand and surf over spring break, sugarcoat your bitterness with coconut crème brûlée. Its familiar silky texture, spiked with soft notes of coconut will take you (in spirit) to that breezy, cloudless day on the beach. But sweeter.

Ingredients

6 egg yolks ¼ cup sugar200 millilitres whipping cream 200 millilitres unsweetened coconut milk. 8 teaspoons sugar Garnish toasted, sweetened coconut flakes.

Method

Preheat oven to 350°F. Add 6 egg yolks and a ¼ cup sugar to a medium bowl. Whisk until combined and set aside. In a small pot heat 200 millilitres of whipping cream and 200 millilitres of unsweetened coconut milk. Pull off the heat just before it starts to boil. Gradually add the hot coconut liquid to the egg yolks while whisking steadily (you want to add it slowly enough to prevent the mixture from curdling from the heat). Pour the finished mixture into four ramekins. Place the ramekins in a casserole dish and fill with boiled water (from the kettle) until halfway up the sides of the ramekins. Bake for 20-25 minutes or until the custard has set, but still has a slight jiggle. Remove and allow to cool. Store in fridge (at least 3 hours) or until ready to serve.Serving: Sprinkle each dessert with a layer of sugar (1-2 teaspoons, I like more) and caramelize with a blowtorch or under the broiler. Before serving, add a garnish of toasted, sweetened coconut flakes.

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