Recipe Cottage


LOCATION: Recipes >> Desserts Pudding >> Creme Brulee 22

Print this Recipe    Creme Brulee 22

Coconut Creme Brulee

3 1/2 cups coconut milk
7 Tbsp granulated sugar
1/4 tsp salt
8 egg yolks
8 fresh water chestnuts, peeled, chopped, and drained
1 tsp vanilla extract
1/3 cup palm sugar (or brown sugar)

Pour the coconut milk into a saucepan placed over simmering water
or into the top of a double boiler. Stir in the granulated sugar
and the salt. Continue to stir until the milk is piping hot and
the sugar has dissolved. Stir the egg yolks until well blended,
and slowly pour the hot coconut mixture over them, continuing to
stir vigorously. Stir in the water chestnuts and the vanilla. Pour
the mixture into a 6 cup souffle dish and steam in a covered pot
or steamer over boiling water for 30 to 40 minutes. (The center
may still be a little runny.) Refrigerate for at least three hours.
When you are ready to serve the custard, preheat your broiler and
spread the palm sugar as best you can over the top of the custard.
Place the custard directly under the broiler and cook until the
sugar is caramelized, 30 seconds to 2 minutes. Serve at once.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.