One of the downsides to making a lot of macarons is the load of egg yolks that you inevitably end up with. I usually put the yolks in a container and freeze them for later use. The other day I made a pact with myself that I wouldn’t make any more egg white only desserts until I used up my egg yolks.
My first thought was to make ice cream. I love ice cream! But my freezer was too full to accommodate the ice cream making bowl. So then I started to Google alternate usages. Of course custard-based desserts ranked high so I decided to make an old favourite, crème brûlée.
Years ago, I think I was in high school, I had the foresight to order a kitchen torch to make crème brûlée. I’m not kidding. Some high school kids experiment with drinking and drugs while others order torches to make crème brûlée. I probably made it a few times and barely used the torch since. Part of me always wants to use it on grapefruit or something but it never really happened. With that said all I had to do was go out and get some butane for my torch and I would be ready to go!
Sadly I used up my stash of vanilla beans (which reminds me, I should head over to eBay to order some) so I was on the hunt for other ideas. I stumbled upon a version for coconut crème brûlée and immediately knew that it would be love. As I’ve likely mentioned before I love coconut errythang AND this brulée included rum so it was destined to be a winner.
This crème brûlée deviates from a traditional by including flaked coconut (which is later strained from the custard), coconut milk and rum. As a result, I found the final texure wasn’t as smooth as I’m accustomed to. It wasn’t bad, it just wasn’t smooth as silk.
The flavours were great! It was pure coconut all the way. I didn’t have Malibu rum so I just used some regular Appleton’s for the alcoholic kick and it worked well. I made half the recipe which was enough for 4 portions. Leftovers were great the following day although I’d reserve the torching for 15 minutes prior to serving.
This is definitely a new favourite in my household.
Coconut Crème Brûlée
1 cup sweetened flaked coconut, divided
3/4 cup plus 8 teaspoons sugar
7 large egg yolks
1 3/4 cups heavy whipping cream
1 14-ounce can unsweetened coconut milk*
2 tablespoons Malibu rum or other coconut-flavored rum
1/2 teaspoon salt
preparation
Preheat oven to 350°F. Spread 1/2 cup flaked coconut on rimmed baking sheet. Bake until light golden, stirring once, 10 to 12 minutes.
Whisk 3/4 cup sugar and egg yolks in medium bowl to blend. Mix cream, coconut milk, toasted coconut, and remaining 1/2 cup sweetened flaked coconut in heavy large saucepan. Bring just to simmer over medium-high heat, whisking occasionally. Gradually whisk hot cream mixture into yolk mixture. Stir in rum and 1/2 teaspoon salt. Strain custard through fine strainer into medium pitcher, pressing on solids. Divide among eight 2/3- to 3/4-cup ramekins or custard cups.
Place ramekins in large roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Bake custards until edges are set but centers move slightly when dishes are gently shaken, 45 to 50 minutes. Remove custards from water. Chill custards uncovered until cold, then cover and chill overnight.
Sprinkle 1 teaspoon sugar over each custard. Using kitchen torch, heat sugar until melted and deep amber. (Alternatively, preheat broiler. Place ramekins on rimmed baking sheet and broil until sugar melts and turns deep amber, 1 to 2 minutes.) Chill until sugar hardens, about 15 minutes. DO AHEAD: Can be made 1 hour ahead. Keep chilled.
(Recipe from Epicurious)
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Wow, this looks so good! I’ve been on a bit of a coconut kick lately and I really want to try this!
I love coconut and creme brulee. The one thing that worries me is the amout of heavy cream (yes, I know it’s a decadent once in awhile treat). Do you think 10% half and half would work in place of 35% heavy whipping cream?
Lastly, you mentioned using Appleton rum. All I have is Captain Morgan’s dark rum?
Thank you in advance! I’d love to make this dessert this weekend and hope to hear from you soon
I’m sorry, I forgot to add to my comment above. You mentioned that you halved the recipe. Would you use 4 egg yolks then?
Thanks (again)
Hi Ruby!
You could probably try it with a lighter cream although it may be less silky and perhaps not as firm (my guess). It’s worth a try!
I would use whatever rum you have on hand.
As for the eggs I usually weigh them using an average weight for an egg yolk. If you’re using the lighter cream it may make sense to use 4 yolks to thicken and firm things up a bit.
Good luck!
This looks AMAZING! I think I have to try this…
I love coconut. I love Creme Brulee. I too had one of those torches. I think I still have one tucked away in the garage. I think I was more of a pyro than a foodie! LOL Let me see if I can dust off my torch and give your recipe a try.
Creme brulee is my favorite dessert and I love anything coconut! Throw some rum in there… I must make this!
I’ve never tried coconut flavoured before and this sounds delicious! I’ve never made creme brulee at home before either but I’m tempted to give this a try!