Half & Half


Half & Half


Half & Half


LBD 326 - Coconut Crème Brulees recipe

Source: Powerhouse Productions / CLEO TV


  • 1 cup heavy cream
  • 1 cup coconut milk
  • 1⁄2 vanilla bean, split lengthwise
  • 2 teaspoons Coconut extract
  • 1⁄4 teaspoon salt
  • 5 egg yolks
  • 1⁄2 cup sugar
  • 3 tablespoons demerara sugar


1. Preheat the oven to 325 degrees F. In a 2-quart saucepan, combine the heavy cream, coconut milk, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (Add the coconut extract to your warmed milk now.) 2. In a medium-sized bowl, beat the egg yolks and sugar together until a light, pale yellow in color. Stir about a quarter of the cream into this mixture, then pour the sugar-egg mixture into the cream mixture and stir. Strain the base through a fine mesh sieve and pour into four 6-ounce ramekins (OR 6, 4-ounce ramekins) and place ramekins in a baking dish; fill the dish with boiling water halfway up the sides of the ramekins. Bake the ramekins for 30 to 40 minutes, or until the centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days. 3. When ready to serve, top each custard with about a teaspoon and a half of the demerara sugar in one, thin layer. Use a kitchen torch in a sweeping, circular motion to melt the sugar, OR alternately, place the ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours