This Easy Caribbean Crème Brûlée is the perfect blend of creamy coconut and rich vanilla, all topped with a crunchy caramel layer. It’s like a tropical vacation in a cup!
Bruleeing the top is the most fun part! Just imagine cracking that sweet crust with a spoon—yup, it’s as satisfying as it sounds! I love serving this with a slice of mango on the side.
Key Ingredients & Substitutions
Heavy Cream: This adds richness to the custard. You could use half-and-half for a lighter version, but the texture might be less creamy.
Coconut Milk: Full-fat coconut milk gives that tropical flair and creaminess. If you’re not a fan, try almond milk or regular milk, but keep in mind the flavor will change.
Egg Yolks: Essential for a smooth custard. If you need a vegan option, consider using a commercial egg replacer or silken tofu blended until smooth.
Spices: The allspice and cinnamon add warmth. You could substitute with nutmeg for a different flavor or omit them entirely if you prefer a classic vanilla taste.
How Do You Get That Perfect Caramelized Sugar Crust?
Caramelizing sugar on top is key for that crunchy finish! Here’s how to do it without a hitch:
- Always use granulated sugar for the best results.
- Sprinkle an even layer of sugar on each custard; avoid clumps.
- Using a kitchen torch, hold it about 2 inches above the surface. Move it in circles until the sugar melts and bubbles.
- Be careful not to burn it! You want a golden brown color.
- If you don’t have a torch, you can place the ramekins under a broiler for a minute or two, keeping a close watch to avoid burning.
Let it cool briefly before serving, so the sugar can harden nicely. Enjoy the sweet crack as you dig in!
Easy Caribbean Crème Brûlée
Ingredients You’ll Need:
- 2 cups heavy cream
- 1 cup coconut milk (full-fat for richness)
- 1/2 cup granulated sugar (plus extra for caramelizing)
- 5 large egg yolks
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- Pinch of salt
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time followed by 40-45 minutes of baking. After baking, you’ll need to chill the custards for at least 4 hours or overnight. So, plan for a total of 4 hours and 45 minutes before you can indulge in this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 325°F (160°C). This is the perfect temperature for baking your crème brûlée to perfection!
2. Prepare the Cream Mixture:
In a medium saucepan, combine the heavy cream, coconut milk, ground allspice, and ground cinnamon. Heat gently over medium heat, stirring occasionally, until the mixture just begins to simmer. Once it’s simmering, remove it from the heat and let it steep for about 10 minutes to infuse the flavors.
3. Mix the Egg Yolks:
While the cream is cooling, take a mixing bowl and whisk together the egg yolks, 1/2 cup of granulated sugar, vanilla extract, and a pinch of salt. Whisk until the mixture is pale and creamy—the key to a smooth custard!
4. Combine the Mixtures:
Slowly pour the warm cream mixture into the egg yolk mixture while whisking constantly. This is important to prevent the eggs from scrambling. Keep whisking until everything is well combined.
5. Strain the Custard:
To ensure a silky texture, strain the custard mixture through a fine sieve into a large measuring cup or bowl, discarding any solids that remain.
6. Fill the Ramekins:
Arrange 4 to 6 ramekins in a baking dish. Carefully pour the custard mixture evenly into each ramekin, filling them about three-quarters full.
7. Create a Water Bath:
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This hot water bath helps to cook the custard evenly and gently.
8. Bake the Custards:
Place the baking dish in the preheated oven and bake for about 40-45 minutes. The custards are ready when they are just set but still slightly jiggly in the center. Don’t overbake!
9. Cool and Chill:
Once baked, carefully remove the ramekins from the water bath and let them cool to room temperature. After they’re cool, cover them with plastic wrap or foil and refrigerate for at least 4 hours or overnight for the best results.
10. Caramelize the Sugar:
When you’re ready to serve, sprinkle an even layer of granulated sugar on top of each chilled custard. Using a kitchen torch, caramelize the sugar by moving the flame evenly over the surface until the sugar melts and forms a crispy, golden-brown crust.
11. Serve and Enjoy:
Allow the caramelized sugar to harden for a minute or two before serving. Grab a spoon and enjoy the delightful crack of the brûlée crust as you dig into the creamy coconut custard beneath!
This chilled Caribbean crème brûlée offers a luscious creamy custard with tropical hints from coconut milk and warm spices, topped with a classic crunchy caramelized sugar crust. Enjoy your sweet tropical treat!
Frequently Asked Questions
Can I Use Light Coconut Milk Instead of Full-Fat?
While you can use light coconut milk, it will make the crème brûlée less rich and creamy. For the best texture and flavor, full-fat coconut milk is recommended, but feel free to mix with regular milk if you’re looking to lighten it up.
How Do I Store Leftovers?
Store any leftover crème brûlée in the refrigerator, covered with plastic wrap, for up to 3 days. Just remember to re-crème brûlée before serving by adding sugar and caramelizing it again for that delightful crust!
What If I Don’t Have a Kitchen Torch?
No problem! If you don’t have a kitchen torch, you can use your oven’s broiler. Just sprinkle the sugar on top of the custard and place it under the broiler for 1-2 minutes, keeping a close watch to prevent burning.
Can I Make This Recipe Vegan?
Yes! To make vegan crème brûlée, you can use a non-dairy milk, such as almond or oat milk, and substitute the egg yolks with a commercial egg replacer or blended silken tofu. Keep in mind the texture and flavor will differ slightly!
