Coconut Almond Crème Brûlée. Crème brûlée also known as burnt cream, is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. Coconut Crème Brûlée is so easy to make and tastes like paradise! How to Make Coconut Crème Brûlée.

This crème brûlée has a wonderful smooth interior with a creamy coconut flavor. Crème brûlée is a very popular dessert that you will find in almost every fine dining restaurant. The smooth, creamy custard contrasts very nicely with the crunch of the hardened sugar topping. You can have Coconut Almond Crème Brûlée using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Coconut Almond Crème Brûlée

You need 1 cup of heavy cream.
It's 1/4 cup of coconut cream.
Prepare 1 tsp of all natural bitter almond extract (only 1/2 tsp if using regular almond extract).
Prepare 1/4 cup of sugar.
You need 1/4 cup of unsweetened coconut flakes.
You need 3 of egg yolks.
Prepare of kettle of boiling water.
It's pinch of nutmeg (optional).
It's 4 tsp of sugar (for topping).

Coconut Crème Brûlée is a baked custard cooked in ramekins. The creamy custard is topped with a layer of caramelized sugar. I'm including links to products I use. As an Amazon Associate, I earn from qualifying purchases.

Coconut Almond Crème Brûlée step by step

Preheat oven to 350. In non plastic mixing bowl whisk together everything but the egg yolks until smooth. Whisk in egg yolks until smooth and uniform in color..
Pour mixture equally into two ramekins. Place ramekins in a deep baking dish and place dish onto oven rack. Sprinkle tops with nutmeg (if desired). Fill baking dish with boiling water until 2/3 of the ramekins are submerged being careful not to splash water into mixture..
Bake for 30-40 minutes or until the sides are set and the top is a light golden brown (centers will be jiggly).
Transfer to wire rack and let cool to room temperature (about two hours), then cover with cling wrap and refrigerate until set (about four hours). Can refrigerate up to one day..
After custard has set remove cling wrap and gently blot the tops of the Crème Brûlée with a paper towel to soak up any water from condensation. Sprinkle the tops with two teaspoons of sugar each and heat with kitchen torch for about two minutes until sugar is caramelized. Serve immediately and enjoy!.

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