Easiest Way to Best Delicious Coconut Almond Crème Brûlée

Easiest Way to Best Delicious Coconut Almond Crème Brûlée Delicious, fresh and tasty.

Coconut Almond Crème Brûlée. Here is how you cook it. The coconut flavor is not over powering and the cream brûlée has a nice burnt sugar top and the custard is so smooth and satisfying. If you love custards and coconut, this recipe is perfect!

Coconut Crème Brûlée Three taps of a spoon cracks the caramelized sugar, exposing a silky custard cream centre of our Coconut Crème Brûlée, made using minimal ingredients and simple steps.

Crème brûlée is the ultimate dessert.

Jane Lyons & Will Bowman. tags: coconut, creme brulee.

You can have Coconut Almond Crème Brûlée using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Coconut Almond Crème Brûlée

1. You need 1 cup of heavy cream.

2. It’s 1/4 cup of coconut cream.

3. You need 1 tsp of all natural bitter almond extract (only 1/2 tsp if using regular almond extract).

4. It’s 1/4 cup of sugar.

5. Prepare 1/4 cup of unsweetened coconut flakes.

6. You need 3 of egg yolks.

7. It’s of kettle of boiling water.

8. You need pinch of nutmeg (optional).

9. Prepare 4 tsp of sugar (for topping).

This incredibly delicious crème brûlèe is lighter than the original version, as I replaced heavy cream with coconut milk.

What's great about this recipe is that it is extremely easy to make.

The crackly golden torched top is just divine.

If you don't own a kitchen torch, place the crème brûlée up to a broiler for a minute, until the sugar caramelizes.

Coconut Almond Crème Brûlée instructions

1. Preheat oven to 350. In non plastic mixing bowl whisk together everything but the egg yolks until smooth. Whisk in egg yolks until smooth and uniform in color..

2. Pour mixture equally into two ramekins. Place ramekins in a deep baking dish and place dish onto oven rack. Sprinkle tops with nutmeg (if desired). Fill baking dish with boiling water until 2/3 of the ramekins are submerged being careful not to splash water into mixture..

3. Bake for 30-40 minutes or until the sides are set and the top is a light golden brown (centers will be jiggly).

4. Transfer to wire rack and let cool to room temperature (about two hours), then cover with cling wrap and refrigerate until set (about four hours). Can refrigerate up to one day..

5. After custard has set remove cling wrap and gently blot the tops of the Crème Brûlée with a paper towel to soak up any water from condensation. Sprinkle the tops with two teaspoons of sugar each and heat with kitchen torch for about two minutes until sugar is caramelized. Serve immediately and enjoy!.

Combine cream, coconut milk and coconut in heavy medium saucepan.

Coconut Crème Brûlée is a baked custard cooked in ramekins.

The creamy custard is topped with a layer of caramelized sugar.

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