No Bake Coconut Creme Brulee Recipes

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NO-BAKE COCONUT CRÈME BRÛLÉE



No-bake coconut crème brûlée image

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

200ml double cream
300ml coconut cream
3 lime leaves , torn
1 vanilla pod , split down the centre and seeds scraped out
6 egg yolks
50g golden caster sugar , plus extra for brûlée topping
1 tbsp cornflour

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



Coconut Creme Brulee image

Provided by Damaris Phillips

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 5

1 cup unsweetened coconut milk
1 cup heavy cream
1 teaspoon imitation coconut extract
4 large eggs
8 to 9 tablespoons sugar

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



Coconut Crème Brûlée image

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

1 cup sweetened flaked coconut, divided
3/4 cup plus 8 teaspoons sugar
7 large egg yolks
1 3/4 cups heavy whipping cream
1 14-ounce can unsweetened coconut milk*
2 tablespoons Malibu rum or other coconut-flavored rum
1/2 teaspoon salt

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.

COCONUT CREME BRULEE



Coconut Creme Brulee image

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

2 refrigerated vanilla pudding snack cups (4 ounces each)
1 tablespoon sugar
2 tablespoons brown sugar
2 tablespoons sweetened shredded coconut
2 teaspoons butter, melted

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.

COCONUT CRèME BRûLéE



Coconut Crème Brûlée image

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

1/2 cup plus 6 teaspoons sugar
6 large egg yolks
1 large egg
2 cups whipping cream
2/3 cup unsweetened canned coconut milk*
2/3 cup flaked sweetened coconut

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.

COCONUT CREME BRULEE



Coconut Creme Brulee image

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

1/2 cup plus 6 teaspoons sugar
6 large egg yolks
1 large egg
2 cups whipping cream
2/3 cup coconut milk (canned unsweetened)
2/3 cup sweetened flaked coconut
1 teaspoon vanilla

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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