Coconut Crème Brûlée

This post is produced in relation with Posh Nosh by Nic (@poshnoshbynic) using Jimalie Coconut Products.

Organic coconut sugar with a happy fella on the pack!

A few weeks ago, I was contacted by a lady named Nic who distributes coconut products. She asked me if I would be interested in having a look at the range by Jimalie which included coconut oil for both cooking and beauty, and coconut sugar. I've used coconut oil in the past but this was the first time I had heard about coconut sugar! My mind instantly started thinking about what I might be able to make to showcase the flavours and coconut crème brûlée came to my mind pretty quickly.
 

Eggs are pretty amazing hey. They are so versatile! Sweet, savoury, in between...they can do anything!

I'd never made a crème brûlée ever, let alone a coconut crème brûlée. I have however eaten one. After the delightful French film 'Amélie' came out way back in 2001, we were all enchanted with the pretty Amélie and her enjoyment of  all sorts of little pleasures, such as 'piercing the crust of crème brûlée with the tip of a spoon.' We went out soon after and experienced the pleasure for ourselves.
 


There's 400ml of liquid, 4 egg yolks...there's so much pleasing maths in this recipe.



Crème brûlée has it origins way back in the 1600's, originating in France, which is pretty obvious from the name. Meaning burnt cream, it consists of a silky custard with a sugar crust, caramelised into a crisp shell. I believe traditionally, the custard is served at room temperature but I like it cold served immediately after the sugar has been bruléed - a spoonful with the still warm sugar and the cool custard is perfection! Or, in French, perfection! Yeah. It's the same. I googled it.
 


Tried to achieve some symmetry in this photo. Hmm. It's pretty good, I guess.



To make the crème brûlée into one of the coconut variety, I used 50% thickened cream and 50% coconut milk, as well as 50% caster sugar and 50% coconut sugar. This is a really easy recipe to double as it's all in the ratio 1:1. Maths, huh.
 


The coconut sugar gives this a great flavour and colour. And the smell! So good.

To prepare the dish is easy! Heat the coconut milk and cream mixture, pour into the whisked egg yolks and sugar then pour into ramekins in a water bath. Bake, cool, top with sugar and brûlée! That is literally it. I'm gonna write the recipe down there but it's really simple! 

This bubbly mix is coconut custrard...I bet there are some other uses of this custard.



The coconut flavour in this is so tropical and delicious, it would be prefect for a summer dinner party. Plus you get to impress your guests with one of my favourite kitchen tools - the blowtorch! Fire!
 


All ready for their close up, Mr. Oven. Or Miss Oven. Or Ms. Oven. Yep, that's the one. She's not defined by her martial status to the dishwasher.

The coconut sugar in this permeates the custard and gives the loveliest aroma when brûléed. You can get Jimalie coconut products from cafes and gourmet markets around Brisbane including Paleo Café Bulimba, Zone Fresh Gourmet Markets and Carte Blanche Espresso. For a full list of stockists, head to the Jimalie website!
 
Now here come the photos! Drool...
 


My food styling at it's best.

 

Amelie would be proud.



The money shot! The spoon piercing the crust!

 

Get in mah face.

Cool custard and hot sugar. Opposites attract.

 

Okay now I really want one of these. That silky coconut flavoured custard.

 

 

 

 

 And then I ate it all.
 
Coconut Crème Brûlée
Prep time: 15 mins

Cooking time: 40 mins

Total time:  55 mins

 

Servings: 2

200ml coconut milk
200ml thickened cream
4 egg yolks
2 tablespoon coconut sugar
2 tablespoon caster sugar
 

1. Preheat oven to 150°C and place two ramekins into a deep baking dish.
2. Whisk the egg yolks, 1 tablespoon of the coconut sugar and 1 tablespoon in a large bowl until combined.
3. Place the coconut milk and cream in a heavy bottomed saucepan and place on a medium heat.
4. Stir the cream mixture and then allow to heat until bubbles begin to appear at the edges of the pan.
5. Once the cream mixture is sufficiently heated, slowly pour into the egg and sugar, whisking constantly.
6. Divide the mixture between two ramekins and pour cold water into the dish until it comes two-thirds the way up the ramekins.
7. Bake for 40 minutes or until custard is set. It should still be wobbly when it comes out of the oven.
8. Allow to cool, then refrigerate until cold.
9. Mix the remaining sugars in a small bowl then divide between the two ramekins, swirling the sugar around to get full coverage.
10. Using a blowtorch, caramelise the sugars until they form a golden, crisp crust. Alternatively, place the ramekins under a grill until the sugars are golden.