Japanese Coconut Crème Brûlée
Rich coconut cream dessert with a caramelized sugar crust.
Ingredients
- ●1 can coconut creamchilled
- ●3 cracked egglarge eggs
- ●1/2 cup sugargranulated
- ●1/4 tsp saltfine sea salt
- ● bowlfor serving
- ●1 tsp japanese matcha powderoptional
Instructions
- 1
Preheat oven to 350°F (180°C).
- 2
In a medium saucepan, whisk together coconut cream, sugar, and salt. Cook over medium heat, stirring constantly, until sugar dissolves.
- 3
In a small bowl, whisk together eggs. Temper eggs by slowly pouring coconut cream mixture into eggs, whisking constantly.
- 4
Strain mixture into 4-6 ramekins or small baking dishes. Place ramekins in a large baking dish and add hot water to come halfway up the sides.
- 5
Bake for 25-30 minutes or until edges are set and centers are still slightly jiggly.
- 6
Remove ramekins from water bath and let cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
- 7
Just before serving, sprinkle a thin layer of sugar over the top of each ramekin. Caramelize sugar with a kitchen torch or under the broiler.
- 8
Serve chilled, garnished with matcha powder if desired.