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Vanilla White Chocolate Coconut Crème Brûlée Photo

Vanilla White Chocolate Coconut Crème Brûlée Recipe

Shanna Schad
Vanilla White Chocolate Coconut Crème Brûlée has a beautiful vanilla and coconut flavor. Share with your Valentine!
5 from 1 vote
Prep Time 25 minutes
Cook Time 45 minutes
Chilling 4 minutes
Total Time 5 hours 10 minutes
Servings 6
Calories 466 kcal

Ingredients
  

  • 1 cup Coconut Milk Well shaken
  • 1 cup Heavy Cream
  • 5 Large Egg Yolk Room temperature
  • 1/3 cup Granulated Sugar
  • 4 ounces Lindt White Chocolate with Coconut
  • 1/4 teaspoon Salt
  • 1 teaspoon Nielsen-Massey Pure Mexican Vanilla Extract
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 4-6 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • 4-6 tablespoons Granulated Sugar
  • 4-6 tablespoons Sweetened Shredded Coconut

Instructions
 

  • Preheat oven to 325°F.
  • In a medium bowl whisk together the egg yolks and granulated sugar.
  • In a medium sauce pan combine the coconut milk and heavy cream and heat over medium until hot but not bubbling.
  • Add in the coconut white chocolate and salt and stir until melted.
  • Slowly add the cream mixture to the egg mixture 1/4 cup at a time, pouring in a thin stream while whisking constantly to temper the eggs.
  • Once about half the cream is added and the yolks are well heated pour back into the pan and stir constantly over low heat for another 2-3 minutes.
  • Remove from heat and add in the vanilla extract and paste. Whisk well and divide amongst 4-6 ramekins (depending on how large your ramekins are) leaving 1/2 inch of space at the top of the ramekins.
  • Carefully place ramekins in a baking dish and fill hot water halfway up the sides of them.
  • Bake for 35-45 minutes until tops are set but the custards still have some jiggle to them. Remove from the oven.
  • Carefully remove from the water bath and place on a tray. Let cool completely in refrigerator at least 4 hours up to overnight.
  • Once ready to serve, divide the vanilla sugar and granulated sugar over the top and caramelize the sugar with the torch, being careful not to burn the sugar.
  • Move the torch in a side to side motion and once the sugar starts to bubble let it settle before torching again.
  • Once the tops are nice and caramelize let cool 5 minutes then sprinkle some sweetened shredded coconut over the tops and serve immediately.

Notes

  • You can use full fat or light coconut milk. Make sure you use a brand that mixes well. Some coconut milk brands in cans will have the liquid and solid separate. Mix this really well before using.
  • The deeper your ramekins the longer the baking time. If you use a larger diameter, but shallower dish, the baking time will be a little less. Check the custards at 30 minutes, and if not set check again every 2-3 minutes until set.

Nutrition

Calories: 466kcalCarbohydrates: 33gProtein: 5gFat: 36gSaturated Fat: 22gTrans Fat: 3gSodium: 142mgFiber: 1gSugar: 25g
Keyword Baked, Baking, Chocolate, Chocolate Loves Vanilla, Coconut, Desserts, Easy, Party Food, Pudding, Vanilla, White Chocolate
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