COCONUT CREME BRULEE
There's always time for dessert! Gloria Jabaut shared this elegant quick-to-fix treat from Red Bluff, California.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Spoon pudding into two 6-oz. ramekins or custard cups. If broiling the custards, place ramekins on a baking sheet. , In a small bowl, combine the sugars, coconut and butter; sprinkle over pudding. Broil 8 in. from the heat for 2-3 minutes or until sugar is bubbly and golden brown. Serve warm., If using a creme brulee torch, sprinkle with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately.
Nutrition Facts : Calories 189 calories, Fat 4g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 255mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
EASY CHOCOLATE CREME BRULEE
What can be better than silky smooth creme brulee with rich chocolate? You don't even need to water-bath this version! Use heart-shaped ramekins for a Valentines Day treat. This so easy and delicious, you'll look like a professional chef! For an elegant presentation, top with a few raspberries and a mint sprig.
Provided by LSNEED62
Categories World Cuisine Recipes European French
Time 7h20m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Set 6 (6 ounce) ramekins on a baking sheet.
- Pour cream, sugar, and vanilla into a saucepan, and place over medium heat. Stir to dissolve the sugar, and heat until it begins to simmer, then remove from heat. Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk until smooth. Stir in the chocolate chips, and set aside for 5 minutes.
- Stir the mixture until the chocolate is smooth and evenly distributed. Pour into ramekins, and bake in preheated oven until the center is just set, 15 to 20 minutes. Remove from oven, and allow to cool for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours.
- Place oven rack in topmost position. Turn oven to Broil.
- Sprinkle the tops of each creme brulee with sugar until evenly coated, gently pour off excess sugar. Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately.
Nutrition Facts : Calories 778.2 calories, Carbohydrate 35.2 g, Cholesterol 524.6 mg, Fat 69.5 g, Fiber 0.8 g, Protein 7.8 g, SaturatedFat 41.4 g, Sodium 73.9 mg, Sugar 28.9 g
SIMPLE CREME BRULEE DESSERT
Rich, creamy creme brulee should still be jiggly in the center when you pull it out of the oven.
Provided by sous-chef-jason
Categories World Cuisine Recipes European French
Time 3h15m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth.
- Pour cream mixture into 2 ramekins. Set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.
- Bake in the preheated oven until creme desserts are set but still slightly jiggly when shaken, about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold, at least 2 hours.
- Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds. Let the sugar topping cool before serving. To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.
Nutrition Facts : Calories 612 calories, Carbohydrate 35.5 g, Cholesterol 470.3 mg, Fat 50.6 g, Protein 6.4 g, SaturatedFat 29.8 g, Sodium 57.2 mg, Sugar 31.6 g
COCONUT CRèME BRûLéE
Categories Milk/Cream Rum Dessert Bake Coconut Simmer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- 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.
- Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.
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.
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 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
Quick and easy dessert for two, which sounds yummy. From Taste of Home's "Cooking for 2" premiere issue. I've not made it yet; posting in response to request.
Provided by ReeLani
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Spoon pudding into two 6-oz ramekins or custard cups.
- Combine brown sugar, coconut and butter and sprinkle over pudding.
- Broil 5-6 inches from heat for 2-3 minutes or 'til topping is bubbly and golden brown.
Nutrition Facts : Calories 237, Fat 8.6, SaturatedFat 5.7, Cholesterol 22.6, Sodium 368.6, Carbohydrate 38, Fiber 0.2, Sugar 35.8, Protein 3.2
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
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COCONUT CRèME BRûLéE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Servings 4Estimated Reading Time 1 minCategory Tropical DessertsCalories 413 per serving
- Preheat the oven to 180°C/fan160°C/gas 4. In a bowl, whisk 2 tbsp of the sugar into the egg yolks. Pour the cream into a saucepan. Give the coconut milk a stir in its can before measuring out the amount you need into the saucepan. Gently heat the creams, stirring to combine, until they are just below boiling point. Pour onto the yolks and whisk together. Pour into 4 x 150ml ramekins or shallow brûlée dishes.
- Put the dishes into a baking tray and pour enough just-boiled water from the kettle to come halfway up the sides of the ramekins. Bake for 20-25 minutes until set but with a slight wobble. Remove from the baking tray and leave to cool.
- Preheat the grill to medium-high. Sprinkle the remaining sugar evenly on top of each pudding (½ tbsp on each if you’re using ramekins, 1 tbsp if you’re using wider brûlée dishes). Grill for 3-4 minutes until the sugar has melted and caramelised. Leave to cool, then put in the fridge and chill before serving.
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- 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.
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