Cornstarch keeps the crème brûlée from separating, allowing you to make the custard up to two days before serving it. This dessert is wonderful served with a compote of starfruit, papaya, pineapple, and strawberries.
A small blowtorch gives you total control and works quickly.
The broiler will also do the trick. An ice bath keeps the custard cool while the top browns.
Make Ahead Tips
The custards can be made up to one day ahead and refrigerated, but don’t create the sugar crust until just before serving or else it will soften.
Not much coconut taste to this Creme brûlée, a bit disappointing.
This was really a nice creme brle. I was a bit nervous because it had not been reviewed but it turned out really great. I'd say a subtle coconut flavour but it was definitely there. Not too sweet and also not as rich as some creme brulee's I've had in the past, but still decadent all the way. I would make this again. Followed the recipe as written and it was super quick to put together. I needed 6 so increased the quantities of all the ingredients by .5 and it worked just fine.
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