Seven years ago today I was running through an airport with a wedding dress over my head. By sundown I’d left my old world behind, and within twenty-four hours I had a new last name and a marriage certificate more colorful than an Olympic logo (Stateside organizations still refuse to acknowledge it. It’s in Spanish, not Klingon. Sheesh!)
The ceremony is a blur . . . I think I was in shock that it was actually happening. But as we swung open those mahogany reception doors and laid our eyes on the feast set before us things started coming back into focus . . . cornish hen with a local squash and fried plantains over coconut creme brulée . . . wine . . . laughter intermingled with blessings as the candles melted into stumps. I remember that meal like it was yesterday.
Since we can’t skip over to the Martineau Bay Resort to relive that night I’ve been working on a coconut creme brulee of my own. This recipe is a rich, more dense version of a traditional creme brulée with a tropical flair. Enjoy!
Ingredients:
- 1/2 cup sucanat (where to buy sucanat)
- 6 teaspoons raw turbinado sugar
- 6 large pastured egg yolks (where to buy eggs)
- 1 large pastured egg
- 8 0z creme fraiche
- 1 2/3 cup unsweetened canned coconut milk, which is one13.5 oz can (where to buy coconut milk)
- 6 tsp shredded unsweetened coconut for sprinkling (where to buy shredded coconut)
- 2/3 cup shredded unsweetened coconut (optional – add richness to the coconut flavor but takes some away from the rich smoothness of the creme brulee. You decide!)
*If you don’t have access to creme fraiche you can use two cups cream and reduce the coconut milk to 2/3 cup
Instructions:
Preheat oven to 350°F. Place six ¾ cup ramekins in large roasting pan. Pour ½ cup sucanat, egg yolks and whole egg in a large bowl and whisk together. Combine creme fraiche, coconut milk and optional coconut in a saucepan and bring to boil. Combine coconut mixture with yolk mixture and whisk until blended. Pour custard into cups, dividing equally.
Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are set in center, about 35-40 minutes. Remove from water and allow to cool until custards are at room temperature. Chill overnight.
To create the carmelized sugar topping: Preheat broiler. Place custards in a roasting pan. Pour enough ice water into pans to come up halfway the sides of the ramekins. Sprinkle 1 teaspoon turbinado sugar evenly over each. Broil until sugar browns, rotating roasting pan for even browning and watching closely so the sugar doesn’t burn. Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.)
Enjoy! (But if you happen to not like it for any reason send it my way. Wouldn’t want it to go to waste. 
)
about the author: Heather
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Wow! It’s our anniversary too! Eight years for us. Congrats to you on yours!
8 “02″ creme fraiche? is that code for ounces?
Joanna Moore´s last [type] ..Start My Own Business!
Oops! At least it wasn’t an apostrophe mistake. Daniel says he can tell how much sleep I’ve had by how many random apostrophes I insert into posts.
I’ll go fix it now.
Happy Anniversary!
Susie – Happy anniversary to you! Isn’t January a great month for anniversaries? The year is fresh and when budgets allow it’s a great time to escape the cold for an anniversary celebration closer to the equator!
Christine – Thank you! Although it’s technically tomorrow I’m celebrating for two days (and every other day of the year, but for these two days I’ll even get out of my pajamas)
Our anniversary was last week, and we celebrated more than one day too, partly because it fell on a weekday.
YUM! Coconut has been my thing lately!!! I’ve been meaning to buy some ramekins.
I just they’re just a few bucks, but buying ramekins this year made me feel so very sophisticated. I like the way the word rolls off my tongue. Weird, I know
I first learned the word “ramekins” back in my waiting tables years, seventeen years ago at Chili’s. haha Man, I feel old after typing that. I remember calling to the Mexican cooks “ramekin of wing sauce, por favor.” haha I have a ton of ramekins in my cabinet, just none that are oven safe:) The kids use them for snacks.
ElisabethCS´s last [type] ..Mushy Monday
oh and Happy Belated Anniversary!!!:) We celebrate 15 years this coming July! I know what you mean about it being a blur…. Sadly though, we didn’t have a meal to remember like yours, but there are aspects of course, I will never forget.
ElisabethCS´s last [type] ..Mushy Monday
Should I be blushing??? Seven years is great . . . the only thing I am itching for are more babies! But fifteen? That’s AWESOME.
Fifteen is awesome!!! God has been so good to us. But seven is still something to celebrate for sure!!!
My hubby laughs at me, after we saw the documentary, Babies. I said I want to be pregnant again! We’re going to try for another one next summer. Lord willing we will get a sister for G.
ElisabethCS´s last [type] ..Mushy Monday
this looks and sounds soooo delish
HAPPY ANNIVERSARY!!!
Thanks Anna!
speaking of ramekins, i got some for the first time last year for the specific purpose of making the lickety split french onion soup recipe you posted! they have a 4-pack at BBB for like $7, and they are oven-safe.
Joanna Moore´s last [type] ..Start My Own Business!
This looks just to die for!!! I am going to have to give this a try!
Kelly
Oh and Happy Anniversary btw.
Mama Kelly aka Jia´s last [type] ..What’s Cooking – Indian Thai and African Fare