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Toasted Coconut Crème Brulee
RECIPES
PURE CONVECTION™ CONVECTION BAKE STANDARD BAKE
RACK POSITION Not recommended Not recommended 2
TEMPERATURE (˚F) N/A N/A 325
TIME (MINUTES) N/A N/A 30-40 minutes
(6) 4-ounce broil proof ceramic dishes
2 cups heavy cream
2 cups sweetened flake coconut
5 egg yolks
Preheat oven according to the charts below. Place coconut flakes on a cookie sheet. Toast for about 10 minutes, or until golden
brown. Be careful when opening the oven door to remove the coconut as the oils can burn your eyes.
In a heavy saucepan, heat the heavy cream. Slice down the center of the vanilla bean and add it to the cream. Add the toasted
coconut. Remove from heat and set aside, letting the toasted coconut steep in the cream. In a large mixing bowl, combine egg
yolks, 1/3 cup sugar, and salt. Beat with a whisk until just combined. Strain coconut and vanilla bean out of cream into a bowl, then
slowly whisk together cream into egg mixture. Be sure not to add it too quickly at the beginning, because it will cause the yolks to
curdle. With a fingernail, scrape vanilla beans out of the pod into the cream. Place six 6-ounce broiler- proof custard cups in a
3-quart rectangular baking pan. Pour egg custard mixture evenly into dish and carefully transfer to preheated oven. Using a
measuring pitcher, pour enough hot water into the baking pan around the custard cups to reach half way up the sides of the dishes.
This will act as a buffer to slowly cook the custard without browning. You want the crème brulee to be set but not cooked. Bake
until only about a dime- sized piece in the center of the custard still shakes. Remove from the water bath and cool on an oven rack.
Cover and chill for at least 1 hour up to overnight. Before serving, let custard stand at room temperature for 20 minutes- this will
help prevent the dishes from cracking during the “brulee.” Sprinkle an even layer of superfine sugar or brown sugar over the
surface of the custard, using an index finger to fill it in. Set oven to Standard broil on “HI” and set the oven rack on position 4
(counting up from the bottom). Place custard cups with sugar on them close together on a small cookie sheet. Place pan in the
center of the rack under the broiler all the way to the back, and broil for 4-5 minutes, or until the top browns and creates a hard
shell over the custard. Serve immediately.
* To make your own superfine sugar, grind granulated sugar in a food processor.
Serves 6.
1/3 cup sugar
1/8 tsp salt
1/2 vanilla bean
1/2 cup superfine sugar* or brown sugar
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