The Coconut Macaroon Crème Brûlée Recipe

Ingredients:

For the Coconut Crème Brûlée Base

• 1 cup (200g) granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup (120ml) heavy cream
• 1/2 cup (120ml) whole milk
• 1 teaspoon vanilla extract
• 1 cup (115g) sweetened shredded coconut

For the Macadamia Nut Topping

• 1/4 cup (30g) unsalted butter, softened
• 1 cup (120g) chopped macadamia nuts

Instructions:

Step 1: Prepare the Crème Brûlée Base

Preheat your oven to 325°F (165°C).

Whisk together the sugar, cornstarch, and salt in a medium bowl until well combined.

In a separate saucepan, whisk together the heavy cream, whole milk, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture comes to a boil.

Gradually pour the hot cream mixture into the sugar mixture while continuously whisking to prevent lumps.

Remove from heat and stir in the shredded coconut until well combined. Let cool to room temperature.

Step 2: Bake the Crème Brûlée

Pour the cooled crème brûlée base into small ramekins or custard cups. Place them on a baking sheet and bake for 25-30 minutes or until set.

Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Step 3: Prepare the Macadamia Nut Topping

Mix the softened butter and chopped macadamia nuts in a bowl until well combined.

Step 4: Assemble and Caramelize the Sugar Crust

Just before serving, sprinkle a thin layer of granulated sugar over each chilled crème brûlée. Use a kitchen torch to caramelize the sugar.

Alternatively, place the ramekins under the broiler for 1-2 minutes or until caramelized.

Sprinkle the macadamia nut mixture over the caramelized sugar crust and serve immediately.