Coco Loco Brulee
Total Time: 30 mins
Cook Time: 30 mins
Ingredients
- Servings: 8
- 2 cups whipping cream
- 1 cup coconut milk
- 1 cup cream of coconut
- 1 vanilla bean (halved lengthwise)
- 1 cup sugar
- 10 egg yolks
- 4 coconuts
Recipe
- 1 heat oven to 325*f.
- 2 place 13x9 in. glass baking dish in shallow roasting pan.
- 3 in large heavy sauce pan, combine cream, coconut milk, cream of coconut, and vanilla bean.
- 4 bring to a boil over medium heat; remove from heat meanwhile, whisk 1/2 c.of sugar and egg yolks in large bowl until smooth.
- 5 slowly whisk in hot cream mixture.
- 6 strain through fine sieve into baking dish.
- 7 pour 1/2 in.hot water into roasting pan to create a water bath.
- 8 place roasting pan with baking dish into oven.
- 9 bake 25 to 35 minutes or until just barely set but still quivery.
- 10 do not overbake.
- 11 remove from water bath. cool to room temperature.
- 12 refrigerate until cold.
- 13 meanwhile crack coconuts in half with hammer.work over a towel.
- 14 to break a coconut into equal halves tap the shell with the claw side of a hammer along an imaginary line going around the middle.
- 15 after 10- 20 taps the shell should break in two.
- 16 reserve coconut water (milk) if desired.
- 17 just before serving, spoon custard into coconut halves.
- 18 smooth top of mixture with top of spoon.
- 19 sprinkle 1 tbs of remaining sugar in thin layer over filling in each coconut.
- 20 with blowtorch, caramelize sugar.
- 21 serve in shallow bowls.
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