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Honey and Coconut Creme brulee ( dedicated)

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chef_claudio

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ingredientes:

250 ml heavy cream

150 ml unsweetened coconut milk

2 whole eggs

2 egg yolks

20 g grated fresh coconut

1 spoon honey

50 g sugar

cane sugar

Preheat oven to 120° C.

Slowly heat cream , coconut milk , honey and the grated coconut in a medium pot until it just begins to bubble.

Whisk together the yolks , the whole eggs and sugar until eggs turn a light yellow and the mixture thickens.

Slowly add the hot cream mixture while continuously whisking.

Pour mixture evenly into 6 small ramekins (custard dishes). Place ramekins in a baking dish and add enough hot water to come about half way up the sides of the ramekins.

Bake for approximately 55 minutes until creme brulee is almost set. The creme brulee will be mostly firm but still jiggle slightly in the center when tapped.

Remove from water bath and let cool slightly. Place in refrigerator and chill overnight.

Just before serving sprinkle 1 to 2 teaspoons of can sugar over each creme brulee . Place ramekins on a cookie sheet and then under a preheated broiler. Cook until sugar is a golden brown (about 3 minutes). Alternatively, caramelize the sugar with a handheld propane or butane torch.

enjoyyyyyyyy : )=

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ingredientes:

250 ml heavy cream

150 ml unsweetened coconut milk

2 whole eggs

2 egg yolks

20 g grated fresh coconut

1 spoon honey

50 g sugar

cane sugar

Preheat oven to 120° C.

Slowly heat cream , coconut milk , honey and the grated coconut in a medium pot until it just begins to bubble.

Whisk together the yolks , the whole eggs and sugar until eggs turn a light yellow and the mixture thickens.

Slowly add the hot cream mixture while continuously whisking.

Pour mixture evenly into 6 small ramekins (custard dishes). Place ramekins in a baking dish and add enough hot water to come about half way up the sides of the ramekins.

Bake for approximately 55 minutes until creme brulee is almost set. The creme brulee will be mostly firm but still jiggle slightly in the center when tapped.

Remove from water bath and let cool slightly. Place in refrigerator and chill overnight.

Just before serving sprinkle 1 to 2 teaspoons of can sugar over each creme brulee . Place ramekins on a cookie sheet and then under a preheated broiler. Cook until sugar is a golden brown (about 3 minutes). Alternatively, caramelize the sugar with a handheld propane or butane torch.

enjoyyyyyyyy : )=

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Kussssssssss you should say : " chef... thanks to write a journal about recipe again " so I be happy to write.... 5555 if you start the first coment complaining I will get sad!!!! so try and eat this wonderful creme brulee... I'm sure you wont die ( die t) : )

ciaooo

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Oh yum! I have an ex in Brisbane who is a chef and used to make brilliant classic creme brulee - my favourite farang desert! Her son used to love them too, and he and I always trying to raid the cold-room at our restaurant! I must get Grezzzy to try making them - thanks for the recipe...

Greer

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i wish i had full equipped kitchen then i can try to cook some of your recipe... can't wait to shake my body during eat deliciuos Honey and Coconut Creme brulee or something else!!!!

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