Those of you who are among my loyal readers have probably noticed a trend, within my dessert recipes, involving custards. I'll admit that these are my favorite desserts and one of my special favorites - among them is crème brûlée. I love every aspect of this baked custard from the aroma of burnt sugar resting on top of it to the hot and creamy consistency that awaits underneath.

While admittedly, crème brûlée isn't my most favorite variation of custard — that honor goes to ice cream — there won't be a single day that goes by without me considering it for my go-to-dessert on the menu.

I've already covered two ways to make this dessert ranging from a traditional recipe to a baking hacked recipe. Today, however, I will be sharing a variation to the former with a Caribbean touch; flavored with coconut and rum.

The recipe

Ingredients:

  • 3 cup heavy cream
  • 3/4 cup coconut cream
  • 1 tsp vanilla extract
  • 6 oz Granulated Sugar
  • 8 large egg yolks
  • 2 tbsp white rum
  • Unsalted butter for ramekins
  • Coconut sugar for ramekins and caramelizing

Directions:

  1. Preheat an oven to 350°F. Grease the inside of 6 ramekins (6 oz each) with unsalted butter using a pastry brush. Pour a tablespoon granulated sugar followed by a tablespoon of shredded coconut in each ramekin and rotate them to completely coat the butter. Shake out any excess sugar that doesn’t stick to the butter. Chill the ramekins in a freezer for half an hour.
  2. Combine the heavy cream, coconut cream and vanilla extract in a double boiler and simmer over medium heat.
  3. In a bowl, whisk the yolks with the sugar until the mixture forms ribbons. Pour a quarter of the simmering cream into the yolk mixture and whisk together to temper and thicken the cream. Return the tempered/thickened portion of the cream to the double boiler and whisk together while it simmers. Continue whisking until the custard becomes thick enough to coat the back of a spoon.
  4. Remove the custard to cool down for a minute. Whisk in the white rum.
  5. Fill a roasting tin up to 1.5 cm with hot water. Fill the ramekins to the top with the custard into each ramekin and place them evenly in a roasting tin filled with the hot water.
  6. Hold the roasting tin with oven gloves or folded kitchen cloths into the oven. Bake for 35 minutes or until the custard is close to setting but still has a soft and wobbly center.
  7. Remove the ramekins from the roasting tin and let them cool for a few minutes.
  8. When serving, wait an hour or until the crème brûlées is firm and sprinkle the top of the baked custards with the granulated sugar torch them gently with a blowtorch until the sugar turns brown.

Serves: 6
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