Coconut Lime Crème Brûlée
Servings: 6-8
Ingredients
- 1 1/2 cups heavy cream
- 1 cup granulated sugar
- 1/4 cup unsweetened shredded coconut
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/4 cup freshly squeezed lime juice
- 1/4 cup coconut milk
- Salt to taste
Instructions
Step 1: Preheat and Prepare the Molds
Preheat your oven to 300°F (150°C). Pour a small amount of water into the bottom of each ramekin, about 1 tablespoon.
Step 2: Make the Coconut Cream Mixture
In a medium saucepan, whisk together the heavy cream, granulated sugar, and unsweetened shredded coconut. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer. Remove from heat and stir in the vanilla extract.
Step 3: Temper the Egg Yolks
In a small bowl, whisk together the egg yolks. Gradually add the warm coconut cream mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling.
Step 4: Add the Lime Juice and Coconut Milk
Whisk in the freshly squeezed lime juice and coconut milk. Season with salt to taste.
Step 5: Pour into Molds and Bake
Pour the coconut lime mixture into the prepared ramekins, filling them about 3/4 of the way full. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins. Bake for 25-30 minutes or until set.
Step 6: Chill and Caramelize
Refrigerate the crème brûlée for at least 2 hours, then sprinkle a thin layer of granulated sugar over the top of each chilled ramekin. Caramelize the sugar with a kitchen torch.
Serve
Serve the coconut lime crème brûlée chilled, with the caramelized sugar on top. Enjoy!