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Coconut Creme Brulee



5 large egg yolks

2 large eggs

½ cup white sugar plus a little more for the top

1 cup full-fat coconut milk

1 vanilla bean, scraped (I used 2 tsp. vanilla instead)

For the tops: 

3 Tbsp. light brown sugar



Preheat oven to 300˚ F.

Boil a kettle of hot water.

Whisk (I used my KitchenAid) together the eggs, sugar and vanilla until smooth. Then mix in the coconut milk.

Pour carefully, I poured from bowl into a measuring cup first to make it easier, into 6 5 oz. ramekins.

Pour enough boiling water into a ceramic baking dish (I used my uncovered dutch oven) so that it will reach halfway up the outside of the ramekins.

Place ramekins into the water bath carefully.

Bake for about 40 minutes, until just barely set.

After cooled, refrigerate for an hour or more , can do a day. 

Sprinkle about 2 tsp. of the light brown sugar on top of each ramekin.

I broiled it on the top rack until brown.

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