Coconut Lime Creme Brûlée

Island Vibes meets French pâtisserie.

A french dessert classic meets the iconic flavor duo of lime & coconut. This is the perfect dessert to top off your summer gathering.

This recipe incorporates simple ingredients to ease preparation.

This is your sign to invest in a kitchen blow torch. I promise you will not obtain the ideal creme brûlée crust without it. An oven broiler will burn the creamy creme & an open flame from a traditional lighter isn’t up for the task.

Coconut Lime Creme Brûlée

Ingredients:

  • 2 cups of heavy cream
  • 2 TBSP of coconut cream
  • 1 lime worth of lime juice
  • 1/3 cup of granulated sugars, plus more for burning
  • 2 egg yolks
  • 1/8 cup of shredded sweetened coconut
  1. In a medium pot on medium – low heat add heavy cream, coconut cream and lime juice.
  2. Stir with whisk until substances thickens.
  3. Remove from heat, let cool for a few minutes.
  4. Add egg yolks and granulated sugar.
  5. Heat oven to 325.
  6. In large deep pan, add enough boiling water to hit slightly above the mid point of the ramekins you will be portioning your creme brûlée in. Note – Make sure you boil the water prior to placing in the oven to ensure proper baking.
  7. Portion creme brulee mixture in ramekins, and place into pan with boiling water carefully.
  8. Bake for 30 minutes.
  9. Remove from oven, and remove ramekins from pan.
  10. Refrigerate for at least 1 hour, but the longer the better.
  11. Remove from refrigerator. Allow creme brûlée to sit at room temperature
  12. Sprinkle thin layer of sugar on top of each ramekin.
  13. Burn with blow torch until sugar is caramelized.
  14. Garnish with toasted shredded coconut, serve & enjoy!