Lime & Coconut Creme Brulee

This Lime and Coconut Crème Brûlée offers a delightful contrast of flavors and textures, with the creamy custard providing a luscious base for the tropical coconut and vibrant lime. The caramelized sugar crust adds a satisfying crunch and a touch of sweetness to complement the tangy lime and rich coconut undertones.

Ingredients

-       I Can of coconut cream

-       Zest of 2 limes

-       ½ of a Vanilla Bean split and scraped

-       2/3 C sugar

-       4 egg yolks

Instructions

Pre-heat oven to 325 degrees F.

 In a medium saucepan, combine the coconut cream, vanilla bean (the entire thing scraped beans and all) and lime zest. Let it simmer, take it off the heat, cover and let it steep for 10 to 20 minutes.  

When the coconut cream mixture is nearly ready, cream together the egg yolks and the sugar using a stand mixer or hand mixer. Whisk until the yolks start to get lighter in color and the mixture is a bit fluffy. Strain the coconut cream mix into another bowl.

Start boiling some water for the water bath. Meanwhile get a towel out and wrap the bottom of the bowl the egg mix is in to stabilize it. Temper the eggs with the coconut mix by whisking and slowly pouring the coconut cream mixture into the egg mixture and stir to combine.

Find a large enough pan that will hold all your ramekins with room to spare. A 13×9 pan worked for me.

 Place four ramekins into the baking tray and pour the crème brulee mixture evenly into the four ramekins.

Take the hot water and pour some of it into the tray. Move the tray into the oven, get it on the rack then pour more of the water in halfway up the sides of the ramekins. This will give a gentle heat for the brulees

 Bake in the oven for 40-45 minutes. They’re done once the top is solid but STILL has a good little bit of a jiggle to it…kind of like pudding.

 Once out of the oven, let cool enough so that you can touch the ramekins with your hands. Place in the fridge for AT LEAST 3 hours but preferably over night. (they can sit in the fridge for up to 2 days).

When ready to serve, take out of the fridge and pour about 1-2 tablespoons of sugar onto the top of each crème brulee. Using a kitchen torch, torch the tops of each ramekin so that the sugar is fully crystalized and it has a nice deep golden brown color.

 Serve immediately