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!
- 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
Preheat oven to 300°F (149°C).
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.
In a large heatproof bowl, whisk together the eggs, yolks, and the Redpath® Golden Yellow Sugar until thoroughly combined.
Temper the eggs by slowly pouring in the hot milk while continuously whisking until all the milk is combined into the egg-sugar mixture.
Place a sieve over a large measuring cup or bowl. Pour mixture through the sieve. Discard any solids.
Divide mixture evenly between the ramekins.
For the bain marie:
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.
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).
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.
With a kitchen torch set at a medium to medium-low flame, carefully brȗlée the sugar. Let harden at room temperature.
*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.