This Creamy Caribbean Crème Brûlée is a tropical twist on the classic dessert! With smooth coconut cream and a hint of rum, it’s sweet and oh-so-satisfying.
You’ll love cracking that caramel top with a spoon—it’s like a little culinary joy! I think it’s best enjoyed after dinner, when you’re ready to treat yourself.🥥🍮
Key Ingredients & Substitutions
Heavy Cream: Full-fat heavy cream is essential for that rich texture. If you’re looking for a lighter option, half-and-half can be used, but the flavor and creaminess might differ.
Coconut Milk: Full-fat coconut milk adds a nice tropical flavor. If you want to skip the dairy, you can use almond milk or even cashew cream, keeping in mind that it will change the flavor profile.
Granulated Sugar: Standard granulated sugar works best for both the custard and caramelizing. If you prefer less refined sugar, try using coconut sugar for a unique taste in the dessert.
Dark Rum: The rum adds a Caribbean flair, but if you want a non-alcoholic version, you can use a splash of coconut extract for flavor without the alcohol.
Egg Yolks: These are crucial for a rich custard. If you need an egg substitute, try silken tofu or a commercial egg replacer—though the texture will be different.
How Do You Create the Perfect Water Bath?
A water bath is vital for evenly baking crème brûlée so it comes out smooth and creamy. Here’s how to do it right:
- Place your ramekins in a larger baking dish.
- Before you pour the hot water, ensure your oven is preheated and the water is hot (but not boiling) to promote even cooking.
- Pour the hot water gently around the ramekins, filling it to the halfway mark. This helps the custard cook gently and prevents curdling.
By following these steps, you’ll get beautifully cooked crème brûlée with just the right consistency! Enjoy the process and the tasty results!
Delicious Creamy Caribbean Crème Brûlée Recipe
Ingredients You’ll Need:
For the Custard:
- 2 cups heavy cream
- 1 cup coconut milk (full fat)
- 1/4 cup granulated sugar (plus extra for caramelizing)
- 5 large egg yolks
- 1 tsp pure vanilla extract
- 2 tbsp dark rum (optional, for Caribbean flavor)
- Pinch of salt
Time Estimate:
This delicious dessert will take about 20 minutes of active prep time, plus an additional 40-45 minutes of baking. After baking, you’ll need to chill the crème brûlée for at least 2 hours (or overnight) to let the flavors meld and set properly. So, plan a bit ahead!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This will ensure that your custard cooks evenly.
2. Heat the Cream Mixture:
In a medium saucepan, mix the heavy cream and coconut milk. Heat it over medium heat until it’s hot but not boiling—just steaming nicely. Then, take it off the heat.
3. Whisk the Egg Yolks:
In a mixing bowl, combine the egg yolks, granulated sugar, and a pinch of salt. Whisk them together until the mixture becomes pale and slightly thickened.
4. Combine and Stir:
Now, slowly pour the hot cream mixture into the bowl with the egg yolks while whisking continuously. This is really important to prevent the eggs from curdling!
5. Add Flavor:
Stir in the vanilla extract and dark rum if you’re using it. This adds a lovely Caribbean flair!
6. Strain the Mixture:
To ensure your custard is super smooth, strain the mixture through a fine sieve into a large measuring cup or bowl to catch any cooked bits of egg.
7. Prepare the Ramekins:
Divide the custard equally among 4 to 6 ramekins. They should be filled up to about 3/4 full.
8. Set up the Water Bath:
Place the ramekins in a baking dish. Then, carefully pour hot water into the dish around the ramekins until the water reaches halfway up their sides. This helps them cook gently and evenly.
9. Bake:
Put the baking dish in the preheated oven and bake for 40-45 minutes. The custards should be set but still have a slight jiggle in the center when done.
10. Cool and Chill:
Once baked, remove the ramekins from the water bath and let them cool to room temperature. Then, pop them in the refrigerator for at least 2 hours or overnight for the best results.
11. Caramelize the Sugar:
When you’re ready to serve, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to gently caramelize the sugar until it’s a crisp, golden-brown crust.
12. Enjoy!
Let the sugar harden for a minute or so, then dig in and enjoy your creamy Caribbean crème brûlée. It’s a tropical treat that you won’t forget!
FAQ about Creamy Caribbean Crème Brûlée
Can I Use Light Coconut Milk Instead of Full Fat?
While you can use light coconut milk, it will affect the creaminess and flavor of the brûlée. For the best results, stick with full-fat coconut milk to achieve that luscious texture!
What If I Don’t Have a Kitchen Torch for Caramelizing Sugar?
No worries! You can use your oven’s broiler as an alternative. Simply sprinkle sugar on top of the custard, then place it under the broiler until the sugar melts and turns golden. Watch it closely to prevent burning!
How Long Can I Store Leftovers?
Leftover crème brûlée can be stored in the refrigerator for up to 3 days. Just keep the caramelized sugar topping separate, and add that just before serving for that satisfying crunch!
Can I Prepare This Recipe in Advance?
Absolutely! You can make the custard a day in advance and let it chill in the fridge. Just caramelize the sugar topping right before serving for the freshest experience!
