THIS SITE USES COOKIES.

This site uses web beacons and cookies to ensure we can give you the best experience on this site. To learn more, read our privacy policy. By accepting this message you are agreeing to the use of cookies throughout the site.

cookies
Header Logo
  • RECIPES & TIPS
  • PRODUCTS
  • REDPATH BAKING SCHOOL CHALLENGE
  • VIDEOS
  • LANGUAGE
    • CA-EN
    • CA-FR

Coconut Milk Vanilla Crème Brûlée

    Categories:

  • Puddings, Mousses & Custards
  • brulee
  • creme brulee
  • Dessert
  • Afternoon Tea
  • Thanksgiving
  • Christmas
  • Valentine's day
  • Barbecues
  • Easter
  • gluten-free
  • Golden Yellow Sugar
  • Granulated Sugar

When it comes to sweet desserts, this one is on fire! Torching the sugar creates a crunchy topping that’s the perfect counterpart for the smooth and dreamy custard waiting underneath. Each portion is served in its own container, and while you could share one, we think you’ll want to save every exquisite spoonful for yourself!

Prep Time
15 minutes
Cook Time
35 to 40 minutes

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Granulated Sugar

Our classic, use-it-anywhere sugar is made from 100% pure sugar cane. It’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

Servings
  • 2 cups (480 ml) canned coconut milk 2 cups (480 ml) canned coconut milk
  • ½ pc. vanilla bean, split lengthwise (seeds scraped) ½ pc. vanilla bean, split lengthwise (seeds scraped)
  • ¼ tsp (2 g) salt ¼ tsp (2 g) salt
  • 2 eggs 2 eggs
  • 2 egg yolks 2 egg yolks
  • ⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed ⅓ cup (72 g) Redpath® Golden Yellow Sugar, packed

For the brûlée:

  • Redpath® Granulated Sugar Redpath® Granulated Sugar
Ramekins

Instructions

Step 1

Preheat oven to 300°F (149°C). 

Step 2

In a heavy-bottomed pot, slowly heat the coconut milk, the seeds of the scraped vanilla bean (pod included), and salt on medium heat until it just begins to simmer around the edges; do not bring to a boil.

Step 3

In a large heatproof bowl, whisk together the eggs, yolks, and the Redpath® Golden Yellow Sugar until thoroughly combined.

Step 4

Temper the eggs by slowly pouring in the hot milk while continuously whisking until all the milk is combined into the egg-sugar mixture.

Step 5

Place a sieve over a large measuring cup or bowl. Pour mixture through the sieve. Discard any solids.

Step 6

Divide mixture evenly between the ramekins.

For the bain marie:

Step 1

Place ramekins, evenly spaced apart into a baking dish lined with a tea towel. Place into the preheated oven. Fill baking dish with hot water, filling it halfway up the sides of the ramekins. 

Step 2

Bake for 35 to 40 minutes, or until the custard jiggles slightly when pan is gently shaken; do not over-bake. Remove from oven. With the help of an oven mitt carefully remove ramekins from the hot water. Let cool slightly at room temperature; about 10 minutes. Place into the fridge to chill; at least 4 hours (up to 3 days).

Step 3

Spoon 1 to 2 teaspoons (4 to 8 grams) of Redpath® Granulated sugar onto the chilled crème brȗlée. Tilt ramekin or use the back of a spoon to evenly spread the sugar over the entire surface of the custard.

Step 4

With a kitchen torch set at a medium to medium-low flame, carefully brȗlée the sugar. Let harden at room temperature.

Chef's Tip


*You can replace the vanilla bean with 1 tablespoon (15 ml) pure vanilla extract. Stir in extract after straining the custard.

*Skim off any foam before baking custards. This will ensure a smoother surface.

*For a more delicate flavour, Redpath® Granulated Sugar can be used in place of the Redpath® Golden Yellow Sugar.

*Only add and brȗlée the sugar when ready to eat. Brûléed sugar softens and liquefies when refrigerated.

Carousel

More Puddings, Custards & Mousses Recipes

Raspberry and Cream Bread Pudding
Raspberry and Cream Bread Pudding
bread pudding
Challah Bread Pudding with Chocolate and Dried Fruit
Savoury Pumpkin Bread Pudding
Savoury Pumpkin Bread Pudding
A piping bag beside a tart filled with cream
Orange Blossom Pastry Cream
Coconut Crème Brûlée
Coconut Milk Vanilla Crème Brûlée
Three servings of Lemon Chamomile Posset in glass dishes
Lemon Chamomile Posset
Vanilla cardamom chia pudding in a cup garnished with blackberries, coconut and pomegranate
Vanilla Cardamom Chia Pudding
gingerbread panna cotta
Gingerbread Buttermilk Panna Cotta
A bowl of rice pudding garnished with orange zest and pistachios on a platter with two spoons
Coconut Milk Rice Pudding
Strawberry, chocolate oats, Redpath Organic Sugar
Strawberry Compote & Chocolate-Avocado Overnight Oats
Five glass bowls of mango pudding topped with mango and evaporated milk, and two black spoons
Tropical Mango Pudding
Bowl of whole wheat halwa on a green platter with a spoon and sliced almonds
Rosewater-Cardamom Whole Wheat Halwa
Dark Chocolate Pots de Creme with Port Wine Sauce
Dark Chocolate Pots de Creme with Port Wine Sauce
Two glass cups of tiramisu sprinkled with green matcha powder
Matcha Irish Cream Tiramisu
Three creme caramel topped with tuiles on plates with spoons and a bowl of Redpath Organic Granulated Sugar
Vanilla Creme Caramel
pudding chomeur
Pudding Chômeur
Choux pastry puffs filled with chocolate ganache on a wire cooling rack
Whipped Chocolate Orange Ganache
Two partially eaten chocolate pots de crème in beer glasses on a tasting flight board
Stout and Dark Chocolate Pots de Crème
Zabaglione with Summer Fruits
Zabaglione with Summer Fruits
 Ontario Peach Sticky Rice
Ontario Peach Sticky Rice

Want more recipes like this one?

Sign up for our newsletter!

Top
Header Logo
Navigation

ABOUT US

  • Careers

ABOUT SUGAR

  • FAQ

CONTACT US

  • Business Inquiries
  • Museum Inquiries

OUR STORY

  • The “Santa’s Baking Helper” Instagram Contest Rules

NEWSLETTER SIGN-UP

  • SITEMAP
  • LEGAL NOTICE
  • PRIVACY POLICY
  • SALES TERMS

© 2021 REDPATH SUGAR LTD. ALL RIGHTS RESERVED. REDPATH SUGAR IS PART OF ASR GROUP