One of the most exciting things about Crème Brûlée is cracking the sugary toffee goodness with the back of a spoon. It is just so satisfying to hear the crack of the caramelized topping and revealing a pot of smooth warm vanilla custard. After a night of some Thai Curry, I had a can of Coconut Cream left and thought my stomach could use some tropical custard. Coconut Brûlée is not as smooth as normal custard but the taste of coconut sure hits the spot.

Some recipes online called for a whole can of Coconut Cream but I found this awfully heavy and potent so I substituted with some thickened cream to balance it out. It’s still very coconut-ty but still very creamy and smooth! So after some sickeningly sweet/absurdly strong trials with some online recipes, this variation turned out pretty perfect.

Coconut Crème Brûlée (Makes 4 Ramekins, or 8 Mini Brulees)
250ml Coconut Cream (Unsweetened)
150ml Thickened Cream
4 Egg Yolks
1/2 Cup Caster Sugar (Reduce if desired)
Extra Caster Sugar for Toffee

1. Preheat Oven to 120 degrees, and bring a kettle of water to full boil. Prepare a baking tray for the ramekins to be used as a water bath.
2. Pour Coconut Cream and Thickened Cream in a saucepan and heat until just boiled. Meanwhite, whisk together the egg yolks and sugar until fluffy.
3. Once the coconut mixture is ready, slowly pour the yolk mixture into the saucepan, whisking until a creamy smooth consistency is achieved. Turn off the heat.
4. Pour into ramekins. Place ramekins into baking tray and pour the boiling water into the tray carefully until it reaches the height of the custards.
5. Bake in the oven for 25-30 minutes. The sides will start to set but still be wobbly. Turn off oven and leave oven door ajar for another 15 minutes.
6. Once custards are ready, cool them down and refrigerate for 3 hours or overnight.

When Crème Brûlée is ready to be served, sprinkle 1/3 teaspoon of sugar evenly on the surface and using a blow torch (or griller) to caramelize till golden brown. Serve with icing sugar and fruits!

Have fun cracking!