Coconut Milk Vanilla Crème Brûlée

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.

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.

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