You don't have to serve this divine coconut creme brulee in a coconut
shell, but it sure makes it fun! The custard is first cooked in a
rectangular baking dish. Then, when you're ready to serve it, spoon
the custard into the coconut halves, sprinkle with sugar and
caramelize the sugar.
2 cups whipping cream 1 cup coconut milk
1 cup cream of coconut
1 vanilla bean, halved lengthwise
1 cup granulated sugar
10 large egg yolks
4 coconuts (optional)
Heat oven to 325 F.
Place 13x9-inch glass baking dish in shallow roasting pan.
In large heavy saucepan, combine cream, coconut milk, cream of
coconut, and vanilla bean. Bring to a boil over medium heat; remove
from heat.
Meanwhile, whisk 1/2 cup of the sugar and egg yolks in large bowl
until smooth. Slowly whisk in hot cream mixture. Strain through fine
sieve into baking dish. Pour 1/2 inch hot water into roasting pan to
create water bath.
Place roasting pan with baking dish in oven. Bake 25 to 35 minutes or
until just barely set but still quivery. Do not overbake. Remove from
water bath. Cool to room temperature. Refrigerate until cold.
(Custard can be made up to 1 day ahead. Cover and refrigerate. )
Meanwhile, crack coconuts in half with hammer; reserve coconut water,
if desired.
Just before serving, spoon custard into coconut halves. Smooth top of
mixture with back of spoon. Sprinkle 1 tablespoon of the remaining
sugar in thin layer over filling in each coconut.
With blowtorch*, caramelize sugar.
Serve in shallow bowls.
*Mini blowtorches are used by pastry chefs and cooks. They can be
found in department stores and gourmet kitchen shops. A regular
blowtorch also can be used.
