Coconut Creme Brûlée

As promised, a recipe to use some of the egg yolks.  Don't let the name scare you - these are just baked custards.  They key is to temper the hot liquid into the eggs slowly so they don't get cooked by the liquid.  You will prep 6 ramekins, but you may only  need 5 (as pictured).  If this happens, take the coconut from the last ramekin and sprinkle over the others.

2 Cups Heavy Cream

1/3 Cup White Sugar

6 Egg Yolks

1 Tsp Vanilla Extract

1/4 Cup Cream of Coconut

6 Tbl Shredded Coconut

Heat oven to 300 degrees.  Place 6 ramekins into a cake pan.  Sprinkle 1 tablespoon coconut into the bottom of each ramekin.  Set aside.

Stir together cream and sugar in a saucepan over medium heat.

  Heat until very hot, stirring until the sugar is dissolved.  While heating, whisk together egg yolks, vanilla and cream of coconut until well combined.

When cream mixture is hot, use a small ladle (like a gravy ladle), ladle small amounts of the hot mixture into the egg mixture.  At least 1/3 of the hot mixture should be incorporated before pouring from the pan directly.

Pour custard into the ramekins.

Add boiling water around the ramekins until half way up the sides of the ramekins.  Gently place into the heated oven and bake until set, 55 to 60 minutes.

When done, cool then refrigerate until cold.  When ready to serve, sprinkle with about 2 tsp sugar.  Gently shake to coat the entire surface then use a small hand torch to melt the sugar.  Serve immediately.

Coconut Creme Brulee

12 egg yolks?  No problem - I made coconut creme brulee.  I found the following recipe on About.com and used all 12 egg yolks instead of just 10.  No issues at all - turned out beautifully.  Please note - do not mix too fast or you will get foam.  That is bad.

  1 Cup Unsweetened Coconut Milk                                        1 Tsp Coconut Rum

  1 1/4 Cup Heavy Cream                                                       1 Tsp Vanilla

  10 Large Egg Yolks                                                              1/2 Tsp Salt

  1 Cup Sugar                                                                         1/4 Cup Coconut

Preheat oven to 350 F.

Slowly heat cream and coconut milk in a medium pot until it just begins to bubble.

Whisk together the yolks and sugar until eggs turn a light yellow and the mixture thickens. Whisk in the vanilla, rum, and salt.  Slowly add the hot cream mixture while continuously whisking. Stir in the sweetened coconut.

Pour mixture evenly into 6 6-ounce ramekins (custard dishes). Place ramekins in a baking dish and add enough hot water to come about half way up the sides of the ramekins.

Bake for approximately 35 to 40 minutes until custard is almost set. The custard will be mostly firm but still jiggle slightly in the center when tapped.

Remove from water bath and let cool slightly. Place in refrigerator and chill overnight.

Just before serving sprinkle 1 to 2 teaspoons of sugar over each custard. Caramelize the sugar with a handheld propane or butane torch.