Image © Noel Cunningham
“The first time I made this crème brûlée my guests were blown away. Everyone wanted to know what was in it.” – Chef Noel Cunningham, Cuisine by Noel
When the idea came to make a creme brûlée I was thinking “What two Caribbean flavours could I combine to wow my guests?” and Bam! Coconut and ginger came to mind. Can you imagine that hard crystal topping with a smooth and creamy crème brûlée with a burst of tropical flavours?
- 1 cup coconut milk
- 2-3 large slices of fresh ginger root skin on is fine
- 1 Tbsp. softened butter
- 3 large egg yolks
- 2 large eggs
- 1/2 cup white sugar + 4 Tbsp. for the top
- Rimmed sheet tray
- 4 4 oz. ramekins
- Kitchen torch
Preheat oven to 325 degrees F. In a medium sauce pan add coconut milk and fresh ginger slices; warm gently over medium heat just until milk comes to a simmer. Do not let it boil. Let stand 10 minutes.
Place ramekins on a rimmed sheet tray and use the softened butter to coat the inside of each. Set aside.
In a large mixing bowl add egg yolks, eggs and sugar. Whisk until light and foamy. Remove the ginger slices from the coconut milk and add to egg mixture. Gently whisk until custard is light and frothy. Pour mixture into a 2-cup, glass measuring cup (this makes it easier to fill) and gently pour custard into ramekins.
Place sheet tray in oven then carefully pour hot water onto the bottom of the tray, until it reaches quarter way up the sides of the ramekins. The water will help create steam during baking and aid in setting the custard.
Bake for 30 to 35 minutes. Custard will have a slight jiggle when it’s finished, but a cake tester should come out clean. Chill covered for 6 hours.
When you’re ready to serve, remove chilled ramekins from refridgerator. Sprinkle 1 tablespoon of sugar evenly across the top of one ramekin. Using a kitchen torch, heat sugar until light golden brown and a hard shell forms on the surface.