I love love love crème brûlée, seriously, I'm a huge custard fan... Egg Custard (pie) YUM! Flan, Yum Yum! But crème brûlée is by far my fav! This crème brûlée was rich and creamy (well okay what crème brûlé isn't?) with a hint of coconut. I'd like to try making crème brûlée (I'm getting tired of copy/pasting that!) with all coconut milk (and no cream) for even more coconut flavour next time! I can never get enough coconut. Sooooo good!!!
2 1/4 cups heavy cream
400 ml can (1 3/4 cup) coconut milk
1 tsp vanilla
8 egg yolks
1 cup granulated sugar
pinch of salt
1/2 to 1 cup superfine sugar
Preheat the oven to 300F.
Place the cream, coconut milk and vanilla in a heavy saucepan over medium heat and bring just to a boil. Meanwhile, whisk together the egg yolks, granulated sugar, and salt in a large bowl. Slowly whisk 1 to 1/2 cups of the hot cream into the egg yolk mixture to temper it, or bring it up to the same temperature. Whisk in the remaining cream, and then strain through a fine-mesh sieve. Skim any foam from the surface.
Divide the custard among six 8 ounce ramekins. Set the ramekins in a shallow roasting pan, and fill the pan with enough hot water to reach about halfway up the sides of the ramekins. Carefully set the pan in the oven and bake just until set, about 1 hour. To tell if the custards are set, gently shake one; if it moves as one mass, it is done. Remove the ramekins from the water bath. let cool until tepid, the refrigerate until well chilled, about 4 hours (overnight is even better if you have time).
To serve, sprinkle each custard with 1/2 tbsp of superfine sugar. Using a propane torch (or the broiler), caramelized the sugar. Serve immediately.