<- Back To Recipes
Coconut Caramel Crème Brûlée

2022-02-15 - Written by: Emilia F. Wellington

Dessert Coconut Caramel

Coconut Caramel Crème Brûlée

A rich coconut crème brûlée base infused with caramel sauce and topped with a layer of toasted coconut flakes.

The title of the recipe

Ingredients

  • 2 cups heavy cream
  • 1 cup granulated sugar
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup caramel sauce (such as dulce de leche)
  • 1 tsp vanilla extract
  • 3 large egg yolks
  • 1/2 cup toasted coconut flakes

Instructions

Prepare the Coconut Crème Brûlée Base

In a medium saucepan, combine the heavy cream, sugar, and shredded coconut. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.

Infuse with Caramel Sauce

Remove the saucepan from the heat and stir in the caramel sauce and vanilla extract.

Temper the Egg Yolks

In a small bowl, whisk together the egg yolks. Gradually add the warm coconut mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling.

Strain and Chill

Strain the mixture into 4-6 ramekins or small baking dishes. Cover with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 2 hours or overnight until chilled and set.

Top with Toasted Coconut Flakes

Just before serving, sprinkle a layer of toasted coconut flakes over the top of each ramekin. Caramelize the sugar on top by using a kitchen torch or placing the ramekins under the broiler for 1-2 minutes, watching closely to prevent burning.

Serve chilled and enjoy!