NO-BAKE COCONUT CRÈME BRÛLÉE
An Asian-inspired crème brûlée, infused with flavours of coconut, lime and vanilla. The perfect end to a Thai main course.
Provided by John Torode
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- In a pan, heat the cream, coconut cream, lime leaves, vanilla pod and seeds to just below boiling point. Leave to infuse for 1 hr, or chill overnight if you have time. Bring back to temperature before continuing.
- Whisk the egg yolks, sugar and cornflour in a bowl. Slowly add a ladle of the hot cream to the egg mixture, whisking constantly. Pour the egg mixture into the pan with the cream and cook over a low heat for 8-10 mins until thick, stirring continuously - the mixture should be much thicker than a classic custard at this stage, but don't take it too far or the eggs in the custard will curdle.
- Pour through a sieve into the crème brûlée dish. Chill overnight, or for at least 1 hr until the custard has set.
- To serve, sprinkle caster sugar over the top of the custard and caramelise with a blowtorch. (Do not caramelise under a grill as it takes too long and the custard will melt.)
Nutrition Facts : Calories 590 calories, Fat 51 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 23 grams sugar, Protein 6 grams protein, Sodium 0.1 milligram of sodium
COCONUT CREME BRULEE
The perfect dessert for an Asian inspired dinner! Found this recipe on Epicurious.com. Cooking time includes chilling time for the custard.
Provided by Galley Wench
Categories Dessert
Time P1DT15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Place six 3/4-cup custard cups or ramekins in large roasting pan.
- Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine cream, coconut milk and coconut in heavy medium saucepan. Bring to boil.
- Whisk a small amount into yolk mixture to temper.
- Whisk egg mixture and vanilla into the cream.
- Pour custard into cups, dividing equally.
- Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes.
- Remove from water. Cool; chill overnight.
- Next Day:.
- Preheat broiler.
- Arrange custard cups on baking sheet.
- Sprinkle 1 teaspoon sugar evenly over each.
- Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes.
- Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.).
Nutrition Facts : Calories 522.2, Fat 44.2, SaturatedFat 28.6, Cholesterol 353.7, Sodium 93.6, Carbohydrate 27.3, Fiber 1.2, Sugar 23.5, Protein 6.5
CORN AND COCONUT CREME BRULEE
This dessert uses two of corn's more unusual pairings--coconut and vanilla--to make one unforgettable dessert. If you love this combination of flavors as much as we do, try using these ingredients in other dishes, such as a cake or cookies.
Provided by James Briscione
Categories dessert
Time 3h10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Cut the kernels from the ears of corn. Cut each corncob into 3 pieces.
- Melt the butter in a large saucepot over medium heat. Stir in the corn kernels and 1 teaspoon salt. Saute until just tender, about 5 minutes, being careful not to let the corn or butter brown. Add the corncobs, coconut milk, and water. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook at a simmer for 15 minutes.
- While the mixture simmers, combine the sugars in a blender or food processor, blend well, and set aside.
- Remove and discard the corncobs. Transfer the mixture to a blender and blend on high speed until smooth. Strain through a fine-mesh sieve into a large bowl, pressing with a silicone spatula to obtain all the pulp; discard any remaining solids. Whisk in 1/2 cup of the sugar mixture, the milk, eggs, egg yolks, and vanilla until thoroughly mixed. Adjust the seasoning to taste with salt, if needed.
- Divide the mixture among six 8-ounce brulee dishes or flameproof ramekins, filling them to just below the rim. Place the dishes in a roasting pan or large baking dish. Pour water into the roasting pan to come about halfway up the sides of the dishes. Cover the pan with plastic wrap and carefully transfer it to the center rack of the oven. Bake until just set, about 35 minutes.
- Remove the dishes from the pan. Refrigerate until well chilled.
- Spread a thin layer of the remaining sugar mixture on top of the baked custards (you may not need it all). Caramelize with a torch. Or place the custards on a baking sheet and caramelize under a preheated broiler. Serve immediately.
COCONUT CRèME BRûLéE
Categories Dairy Egg Dessert Bake Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- In a heavy saucepan heat cream, milk, and vanilla bean over moderately high heat until mixture just comes to a boil and remove from heat. Steep vanilla bean 10 minutes and with a knife scrape seeds into milk mixture, reserving pod for another use. In a bowl whisk together yolks, whole egg, and granulated sugar until combined well and add milk mixture in a stream, whisking. Skim off any froth.
- Divide coconut and custard among eight 1/2-cup flameproof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards. Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.
- Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.
- Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes. (Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.) Chill custards 20 minutes.
COCONUT CREME BRULEE
Steps:
- Special equipment: six heat-safe 5-ounce coffee mugs or oven-safe ramekins
- Preheat the oven to 325 degrees F.
- Combine the coconut milk, cream and coconut extract in a small saucepan over medium-high heat and bring to a boil. Once at a boil, remove from the heat.
- Meanwhile, whisk together the eggs and 5 tablespoons sugar in a bowl until combined.
- Slowly whisk the heated cream mixture into the eggs, stirring constantly.
- Divide the mixture among six heat-safe 5-ounce coffee mugs or oven-safe ramekins, filling them about 3/4 of the way up. Put them in a baking dish and add enough warm water to the baking dish so that it comes halfway up the sides of the coffee mugs.
- Bake until the center is nearly set. Baking time will depend on the height of your coffee mug or ramekin. Bake time is 10 minutes for every 1/2 inch of height. For a 1-inch vessel, bake the creme brulees about 20 minutes. For a 2-inch vessel, bake the creme brulees about 40 minutes. Remove from the oven and allow to completely cool in the water bath, then refrigerate 15 to 20 minutes before serving.
- Before serving, sprinkle the tops with a heavy layer of sugar and brulee using a hand torch or heating under the broiler for 2 to 3 minutes.
COCONUT CRèME BRûLéE
Categories Milk/Cream Dairy Egg Dessert Bake Broil Coconut Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Place six 3/4-cup custard cups or ramekins in large roasting pan. Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine cream, coconut milk and coconut in heavy medium saucepan. Bring to boil. Whisk into yolk mixture. Pour custard into cups, dividing equally.
- Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes. Remove from water. Cool; chill overnight.
- Preheat broiler. Arrange custard cups on baking sheet. Sprinkle 1 teaspoon sugar evenly over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes. Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.)
- *Available at Indian, Southeast Asian and Latin American markets and many supermarkets.
More about "coconut creme brulee recipes recipe cards"
CREME BRULEE RECIPE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 6Total Time 45 minsCategory Dessert
- 1. Preheat the oven to 160C. Place six 160ml (⅔ cup) heatproof ramekins in a large roasting pan.
- 2. Put the cream and vanilla seeds in a medium saucepan and bring almost to the boil. Remove from the heat.
- 3. Use a balloon whisk to whisk the egg yolks and sugar in a large bowl until combined. Whisk in the hot cream mixture until just combined (you don't want it to be frothy). Strain the custard into a jug and divide evenly among the ramekins. Use a tablespoon to remove any air bubbles from the surface of each custard.
- 4. Add enough boiling water to the roasting pan to reach halfway up the sides of the ramekins. Bake for 20 minutes or until the custards are set, but still a little wobbly in the centre when the ramekins are shaken gently. Transfer the custards to a wire rack and set aside for 15 minutes to cool slightly, then place in the refrigerator, uncovered, for 3 hours or until well chilled.
COCONUT CRèME BRûLéE RECIPE
From thespruceeats.com
Calories 539Saturated Fat 24g 119%Cholesterol 403mg 134%Total Fat 37g 48%
COCONUT CREME BRULEE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
COCONUT CRèME BRûLéE - AN ALLI EVENT
From anallievent.com
Estimated Reading Time 6 mins
- Place the coconut milk, cream, and vanilla into a medium saucepan over med-low heat and bring to a simmer. Remove from the heat and let cool.
- Whisk together 1/4 cup sugar and the egg yolks until well blended and they begin to lighten in color. Add cooled cream mixture, a little at a time, stirring continually. You don't want scrambled eggs.
- Pour liquid into 4 (6 oz) ramekins. Place ramekins in a large pan with sides. Carefully add water to the pan.
DAIRY FREE CREME BRULEE - FOOD WITH FEELING
From foodwithfeeling.com
Estimated Reading Time 7 mins
- In a medium saucepan, combine the coconut cream. It’s okay if a tiny bit of the liquid gets into the pan but for the most part, you ONLY want the cream and not any of the liquid at the bottom of the can.
- Stir in the vanilla extract and heat the pan over medium until it just starts to simmer. Once simmering, take off of heat, cover, and let for 15 minutes.
- When the coconut cream mixture is nearly ready, cream together the egg yolks and the sugar using a stand mixer or hand mixer. Whisk until the yolks start to get lighter in color and the mixture is a bit fluffy.
COCONUT CRèME BRûLéE - TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
Estimated Reading Time 5 mins
- Add heavy cream, coconut milk, and coconut extract to a small saucepan. Stir to incorporate and set over medium heat. Warm the mixture until bubbles form around the edges and steam begins to rise to the surface.
- In the meantime, in a heatproof glass bowl, whisk together egg yolks and 1/2 cup of granulated sugar. Whisk until mixture is pale yellow. This will take about 5 minutes of heavy whisking. See notes below on how to create a less airy mixture.
COCONUT CREME BRULEE - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
Estimated Reading Time 3 mins
- Preheat the oven to 325 degrees F. In a saucepan heat together the coconut milk, heavy cream and vanilla bean. Allow mixture to come to a light boil and then remove from heat and allow to sit for 15 minutes. Remove the vanilla bean and discard.
- In another medium-sized bow, whisk together 1/2 c sugar and egg yolks until well blended. Carefully whisk in the warm cream very slowly until the mixture is combined. You don't want to do this quickly because the hot cream could scramble the egg yolks.
- The best dish to use are creme brulee dishes and/or ramekins which are wide and shallow. Place ramekins in roasting pan (or cake pan) and pour cream mixture into ramekins. This recipe makes about 5-6 servings. Pour enough hot water into the roasting pan to come up halfway of the ramekins.
- Bake at 325 degrees F for about 40 minutes until the creme brulee is set but still "wiggles" slightly.
COCONUT CRèME BRûLéE | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
Estimated Reading Time 5 mins
- Line a rimmed baking pan with a silpat mat or cloth towel (this will prevent the ramekins from sliding around).
- Combine the milk, coconut milk, and coconut together in a saucepan over medium-high heat. Bring to a boil then turn the stove off.
DAIRY-FREE COCONUT CREME BRûLéE | CHEF SOUS CHEF
From chefsouschef.com
- Pour coconut milk into saucepan on medium heat. Cut the vanilla bean in half lengthwise and place cut side up on the cutting board. Using the back of a small knife, scrape the seeds from the pods and whisk them into the coconut milk. Heat until just before it comes to a simmer then remove from heat.
- In a medium bowl, whisk together the egg yolks and 1/2 cup sugar, until fluffy and vibrant yellow colour. While whisking the eggs, gradually pour in the hot coconut milk. Once well incorporated, pour the mixture through a sieve and into a measuring cup.
- Place ramekins in a deep baking dish. Pour an equal amount of brûlée mixture into each ramekin. Set the baking dish in the oven then carefully pour the hot water into the baking dish around the ramekins, at least 1/4 inch from the top of the ramekins.
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