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Coconut Creme Brulee

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Coconut Creme Brulee Yum
Course Desserts
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Course Desserts
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 325 Drizzle 1/2 tsp Redstone Coconut Balsamic over each and garnish with raspberries.
  2. Place the half-and-half in a small saucepan over medium heat. Cut open the vanilla bean lengthwise and scrape out the seeds with a knife. (If you are using vanilla extract, add it after the pan has been taken off the heat). Place the seeds and bean in the pan and cook for 5 minutes, or until it begins to boil.
  3. Whisk together the egg yolks and sugar in a medium bowl. Very slowly pour the hot half and half into the eggs. whisking constantly. Whisk in the cream and discard the vanilla bean.
  4. Pour the custard into 4 ramekins and place the dishes into a backing pan. Place the pan in the oven and add enough hot water to the pan to come halfway up the dishes. Bake the custards for 35 minutes, or until their edges are set and their middles are slightly jiggle.
  5. Cool slightly and refrigerate until ready to serve.
  6. Evenly coat the top of each creme brulee with a thin layer of sugar and under a gas broiler, melt the sugar until golden brown and caramelized crust.
  7. Drizzle 1/2 tsp Redstone Coconut Balsamic over each and garnish with raspberries.
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