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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?