Coconut & Ginger Crème Brûlée – A Rich, creamy classic with a tropical twist

BY NOEL CUNNINGHAM

One of my favorite desserts to make is crème brûlée. Not because it takes only a few ingredients but it’s fun and easy to make. The best part of the crème brûlée process for me is actually making the brûlée on top. The brûlée process is adding granulated sugar to the cold dessert then using a blowtorch to crystallize the sugar which will create a hard crust.

When the idea first came to mind to make a crème brûlée I was thinking what two Caribbean flavours could I combine to wow my guests? And Bam! Coconut and ginger came to mind.

Everyone was blown away when they tried it, and they all wanted to know what was in it. Can you imagine that hard crystal topping with a smooth and creamy crème brûlée with a burst of tropical flavours? Sounds delicious right?

This recipe will be a regular in your home. Coconut crème brûlée is so easy to make and tastes like paradise! Here is your chance to give yourself a taste of paradise just in case you are missing the tropics.

Ingredients
Servings: 4

• 1 cup coconut milk
• 2-3 large slices of fresh ginger root skin on is fine
• 1 tbsp.softened butter
• 3 large egg yolks
• 2 large eggs
• 1/2 cup white sugar + 4 Tbsp. for the top
• Special equipment
• Rimmed sheet tray
• 4 x 4 oz. ramekins
• Kitchen torch

Preparation

1. Preheat oven to 325 degrees F. In a medium saucepan add coconut milk and fresh ginger slices; warm gently over medium heat just until milk comes to a simmer. Do not let it boil. Let stand 10 minutes.
2. Place ramekins on a rimmed sheet tray and use the softened butter to coat the inside of each. Set aside.
3. In a large mixing bowl add egg yolks, eggs and sugar. Whisk until light and foamy. Remove the ginger slices from the coconut milk and add to the egg mixture. Gently whisk until custard is light and frothy. Pour mixture into a 2-cup, glass measuring cup (this makes it easier to fill) and gently pour custard into ramekins.
4. Place sheet tray in oven, then carefully pour hot water onto the bottom of the tray, until it reaches a quarter of the way up the sides of the ramekins. The water will help create steam during baking and aid in setting the custard.
5. Bake for 30 to 35 minutes. Custard will have a slight jiggle when it’s finished, but a cake tester should come out clean. Chill covered for 3-6 hours.
6. When you’re ready to serve, remove chilled ramekins from the refrigerator. Sprinkle 1 tablespoon of sugar evenly across the top of one ramekin. Using a kitchen torch, heat sugar until light golden brown and a hard shell forms on the surface. Enjoy!