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Coconut Creme Brûlée

Coconut Creme Brûlée

8

10 minutes

    • 1 14-oz. can sweetened condensed milk
    • 8 oz. The Perfect Purée Coconut,  thawed
    • 1/3 cup evaporated milk
    • 1 8-oz. package cream cheese, softened and cut up
    • 5 extra large eggs
    • 1/3 cup packed brown sugar
    • shredded coconut
Method:
1. Preheat oven to 350°. In food processor bowl combine sweetened condensed milk,Coconut puree, evaporated milk and cream cheese. Cover and process until blended. Add eggs; process until well combined.
2. Pour into 8- 5 oz. souffle dishes or custard cups. Bake custards in a bain marie (hot water bath) for 25 to 30 minutes, or until set. Cool custards; chill, covered, until serving time.
3. To serve custards, preheat broiler. Sprinkle brown sugar and coconut over custards. Broil just until sugar is melted and coconut is toasted. Serve immediately.
Serving Suggestion:
Serve individual custards on a plate surrounded by fresh berries or other fresh fruit, sprinkled lightly with powdered sugar.
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