Coconut Crème Brûlée
- Pre-heat oven to 320F. Set a kettle of water to boil. Place four creme brulee dishes in a deep baking pan.
- Put the coconut milk in a pot.
- With a knife, split the vanilla bean lengthwise and scrape out the seeds using the backside of the blade. Add the seeds and the scraped out pod to the coconut milk.
- Slowly bring it to a boil over low heat then set aside.
- In a bowl, whisk the egg yolks and the 3 tablespoons coconut sugar.
- Remove the vanilla pod from the coconut milk, then slowly pour it into the egg yolk/coconut sugar mix while rapidly whisking.
- Using a ladle, divide equally into the creme brulee dishes, and stir between each scoop to get the vanilla seeds evenly distributed. Fill the dishes almost all the way up to the rim.
- Pour the hot water into the baking pan, so that it reaches at least halfway up the outside of the creme brulee dishes.
- CAREFULLY transfer the baking pan to the oven. (You do not want waves of water splashing into the creme brulee
- Bake for 45 minutes then, as carefully, take the pan out of the oven.
- Transfer the brulee dishes to another tray using a wide but sturdy spatula.
- Let them cool down a bit, then cover them with plastic wrap and place the tray in the fridge for at least a few hours.
- Take out the tray with the brulees from the fridge. Turn on the oven broiler.
- In a dry frying pan, roast 1 tablespoon shredded coconut until light brown.
- Sprinkle 1 teaspoon coconut palm sugar evenly over each creme brulee, then sprinkle the roasted coconut on top of that.
- Run them under the broiler for about 3 minutes, then take them out. Sprinkle another teaspoon of coconut palm sugar over each, then run for another 3 minutes under the broiler.
- Take them out, sprinkle some shredded (not roasted) coconut over, and let them cool down in the fridge for about 5-10 minutes. (You don't want to serve them hot, but slightly warm is perfectly ok and definitely better than cold!)
- Serve as is, or garnished with some fresh berries if you like.
You will not get the characteristic crunchy cover using coconut palm sugar (if you want that you should go for raw sugar and a torch), but this is the closest I could get to the experience of a traditional crème brûlée.