Toasted Coconut Creme Brulee - Dacor Wall Manual

Toasted Coconut Crème Brulee
6 (4-ounce) broil proof ceramic dishes
2 cups heavy cream
2 cups sweetened flake coconut
5 egg yolks
1
⁄ cup sugar
3
1 ⁄ tsp. salt
8
1 ⁄ vanilla bean
2
1
⁄ cup superfine sugar* or brown sugar
2
Preheat oven to 325˚F on Standard Bake. Place coconut flakes on a cookie sheet. Toast for about 10 minutes, or until golden brown.
Remove coconut from the oven carefully because the oils can burn your eyes.
In a heavy saucepan, heat the heavy cream. Slice down the center of the vanilla bean and add it to the cream. Add the toasted
coconut. Remove from heat and set aside, letting the toasted coconut steep in the cream.
In a large mixing bowl, combine egg yolks,
coconut and vanilla bean out of cream into a bowl, then slowly whisk cream into egg mixture. Don't too quickly at the beginning,
because it will cause the yolks to curdle.
Place six 4-ounce broiler-proof custard cups in a 3-quart rectangular baking pan. Pour egg custard mixture evenly into cups and
carefully transfer to preheated oven. Using a measuring pitcher, pour enough hot water into the baking pan around the custard
cups to reach halfway up the sides of the dishes. This will act as a buffer to slowly cook the custard without browning. You want
the crème brulee to be set but not browned. Bake until only about a dime-sized piece in the center of the custard still shakes, about
30-40 minutes. Remove from the water bath and cool on an oven rack. Cover and chill for at least 1 hour up to overnight.
Before serving, let custard stand at room temperature for 20 minutes. This will help prevent the cups from cracking during the
"brulee." Sprinkle an even layer of superfine sugar or brown sugar over the surface of the custard, using an index finger to fill it in.
Set oven to Standard broil on "HI" and set the oven rack on position 4 (counting up from the bottom). Place custard cups with sugar
on them close together on a small cookie sheet. Place pan in the center of the rack under the broiler all the way to the back, and
broil for 4-5 minutes, or until the top browns and creates a hard shell over the custard. Serve immediately.
* The make your own superfine sugar, grind granulated sugar in a food processor.
Serves 6.
RECIPES
1
⁄ cup sugar, vanilla extract and salt. Beat with a whisk until just combined. Strain
3
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