Toasted Coconut Crème Brûlée
There are few better ways to end a meal than with a decadent and scrumptious serving of Crème Brûlée. It starts with the perfect layer of caramelized sugar that once you use a spoon to break through it, you will find a luscious thick custard that is rich and silky smooth. This little beauty not only tastes divine but also has a fantastic play on texture between the sugar shell and custard center.
At first glance Crème Brûlée not only looks but also can seem rather intimidating. But don’t let this beauty scare you as it is actually quite simple to make. No matter how you choose to flavor it (vanilla beans, citrus, chocolate, liqueur etc.); it all starts off with combining scalded cream and sugar with a mixture of eggs and egg yolks. The custard base is then baked in a water bath, chilled and then brûléed. Nothing to it!
For a tropical spin on the traditional Crème Brûlée, I chose to enhance the custard with coconut flavorings. Coconut milk, coconut extract and toasted unsweetened coconut flakes provide a slightly floral yet subtle flavor element to the dish. And finally, the fresh, tart raspberries help to offset the richness of the custard.
And since you must allow the custard to firm up after you bake it, Crème Brûlée is an ideal dessert to entertain with as you must make it ahead to allow for time for it to set. You can also have your guests and diners torch the tops of their own Crème Brûlée to add a bit of fun to your events.