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!
- 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
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. )
» Recipes » Coconut Creme Brulee Recipe