Coconut Creme Brulee

Total Time:
1 hr 25 min
15 min
20 min
50 min

6 servings

  • 1 cup unsweetened coconut milk
  • 1 cup heavy cream
  • 1 teaspoon imitation coconut extract
  • 4 large eggs
  • 8 to 9 tablespoons sugar
Watch how to make this recipe.
  • 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.

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