Creme brulee with coconut

Submitted by enr on 26 Aug 2007
1/2 cup sugar
6 yolks
Egg 1
2 cup cream (36% -40% fat)
2/3 cup coconut milk
2/3 cup coconut
brown sugar for sprinkling
Egg yolks, egg and sugar are broken. In a saucepan mix the cream, coconut milk and coconut flakes and bring to a boil. Then the hot mixture gradually and at constant stirring to the yolks. Pour into refractory shapes, which are placed in a tray. In pan pour hot water so that the water reaches the half trays. The tray is placed for 45 minutes in preheated oven to 150 C or until the cream tense and in the center. Once prepared was allowed to cool to room temperature and kept in the refrigerator for at least 6 hours. Before serving trays are removed from the refrigerator and creams sprinkle evenly with brown sugar and sugar is heated with a kitchen torch while begins to bubble and acquire a pleasant brown (be careful not lining your kitchen countertop, you can put an aluminum tray in order to protect the countertop). Sugar can be caramelized under preheated grill to maximum temperature. Put them in the refrigerator for 1 hour and serve cold.
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26 Aug 2007