- Level: Easy
- Total: 1 hr 25 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 328
- Total Fat
- 26 g
- Saturated Fat
- 17 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 0 g
- Sugar
- 19 g
- Protein
- 6 g
- Cholesterol
- 178 mg
- Sodium
- 68 mg
- Level: Easy
- Total: 1 hr 25 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 328
- Total Fat
- 26 g
- Saturated Fat
- 17 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 0 g
- Sugar
- 19 g
- Protein
- 6 g
- Cholesterol
- 178 mg
- Sodium
- 68 mg
Ingredients
Directions
- Special equipment: six heat-safe 5-ounce coffee mugs or oven-safe ramekins
- Preheat the oven to 325 degrees F.
- Combine the coconut milk, cream and coconut extract in a small saucepan over medium-high heat and bring to a boil. Once at a boil, remove from the heat.
- Meanwhile, whisk together the eggs and 5 tablespoons sugar in a bowl until combined.
- Slowly whisk the heated cream mixture into the eggs, stirring constantly.
- Divide the mixture among six heat-safe 5-ounce coffee mugs or oven-safe ramekins, filling them about 3/4 of the way up. Put them in a baking dish and add enough warm water to the baking dish so that it comes halfway up the sides of the coffee mugs.
- Bake until the center is nearly set. Baking time will depend on the height of your coffee mug or ramekin. Bake time is 10 minutes for every 1/2 inch of height. For a 1-inch vessel, bake the creme brulees about 20 minutes. For a 2-inch vessel, bake the creme brulees about 40 minutes. Remove from the oven and allow to completely cool in the water bath, then refrigerate 15 to 20 minutes before serving.
- Before serving, sprinkle the tops with a heavy layer of sugar and brulee using a hand torch or heating under the broiler for 2 to 3 minutes.
