Super Tender French-Style Coconut Milk Brûlée – An Easy Recipe
An easy French-style coconut milk brûlée recipe that substitutes plain coconut milk with a blend of cream, milk, and coconut cream, skips caramelization in favor of drizzled coconut cream and shredded coconut, and achieves a tender, smooth texture through water-bath baking and double straining.
This dessert is a little tribute to the culinary master Ferran Adrià.
The original recipe called for coconut milk, but it didn’t specify exactly which type of coconut milk to use. So I tweaked it by combining the classic French brûlée method: I replaced the coconut milk with a mixture of heavy cream, milk, and coconut cream.
Also, the original recipe requires caramelizing sugar, which might be too complicated for beginners. Here, I simply drizzle a little coconut cream and sprinkle some shredded coconut on top.
If you are interested in caramel, I can later share how to make a crisp, sweet caramel layer with a blowtorch or how to cook caramel from scratch.
Prepare the ingredients:
5 egg yolks, 180 g heavy cream, 100 g milk, 80 g coconut cream, 50 g granulated sugar, extra coconut cream (for drizzling), and vanilla extract or vanilla bean (to taste).
Bring the heavy cream and coconut cream to room temperature beforehand to prevent curdling.
Heat the heavy cream, milk, coconut cream, and vanilla bean seeds until almost boiling, then remove from heat and set aside to cool.
If you are using vanilla powder, do not heat it; simply add it after the mixture has cooled down.
Whisk the egg yolks and sugar until well combined.
Pour the cooled liquid mixture into the egg yolk mixture and stir until evenly mixed.
Strain the brûlée mixture through a sieve at least twice – this is a necessary step for a silky smooth texture and to avoid tiny air holes.
After straining, pour the mixture into your molds and cover each mold with aluminum foil. This prevents the top from browning too quickly under high heat.
Place the molds in the oven, and add hot water to the baking tray. This step is very important – it ensures even heat distribution and gives the brûlée its delicate, tender texture.
Bake at 200°C for 30 minutes. Then remove the foil and bake for another 10–15 minutes, until the brûlée is fully set.
Let it cool, then refrigerate for at least 3 hours.
Run a small spatula around the edge of each mold to release the brûlée.
Invert the mold onto a plate, so the brûlée falls out onto the plate.
Drizzle a little coconut cream over the brûlée and sprinkle with shredded coconut. Serve and enjoy.
The result is fine, smooth, and air-hole-free – incredibly tender.
Compared to a classic brûlée, this version has a more complex aroma, with the fragrance of coconut and shredded coconut, plus a hint of vanilla. After chilling, it is also less sweet and cloying, making it an absolute showstopper as a post-dinner dessert.
Step-by-step summary:
1.Bring the heavy cream and coconut cream to room temperature. Heat the heavy cream, milk, coconut cream, and vanilla bean seeds until just before boiling, then remove from heat and let cool. If using vanilla powder, add it after cooling.
2.Mix the egg yolks and sugar, then combine with the cooled coconut milk mixture and stir well.
3.Strain at least twice, pour into molds, and cover with foil.
4.Bake at 200°C for 30 minutes in a water bath (remember to add enough hot water to the baking tray). Remove the foil and bake for another 15 minutes until the brûlée is set.
5.After chilling, unmold, drizzle with coconut cream, and sprinkle with shredded coconut. Done.
kite
Contributing writer at FlavorVerse. Passionate about food, cooking, and sharing culinary knowledge with the world.
