Dessert First – Coconut Crème Brulee

Some calendars declare August as “Eat Dessert First Month.” Well since it is also the Coast Guard’s Birthday Month, we can’t let this opportunity pass us by! Each Tuesday during the month of August, our very own Coast Guard food service specialists will share some of their favorite dessert recipes so you can have dessert first!

Coast Guard food service specialists serve in approximately 370 units worldwide. They keep the Coast Guard fleet ready and able to perform the service’s missions. Dessert is always a morale booster, as well as being an important part of special events like a Change of Command.

This dessert is a slight twist on a classic!

Coconut creme brulee by FS1 Tyler Henninger. Photo by Seaman Johanna Strickland.

Coconut creme brulee by FS1 Tyler Henninger. Photo by Seaman Johanna Strickland.

Coconut Crème Brûlée

Made by First Class Petty Officer Tyler Henninger

Food Service Specialist at Coast Guard Station Yaquina Bay in Newport, Ore. 

Ingredients

  • 1 can coconut milk
  • 2 cups heavy cream
  • 6 eggs
  • 1 ½ cups sugar
  • 1 tablespoon vanilla or coconut extract
  • 1teaspoon salt

 

Directions

1) Preheat oven to 325° F.

2) Combine milk, cream, and vanilla extract in saucepan.

3) Bring contents to a boil and then remove from the heat.

4) In another bowl, separate 6 egg yolks.

5) Add sugar and salt.

6) Whisk until light and frothy.

7) Slowly add hot cream and milk while stirring constantly.

8) Portion into heat proof containers (approximately 1 cup of mixture per container).

9) Place containers into a baking dish.

10) Add water into the baking dish until it rises half way up the sides of the containers.

11) Place in the oven and bake until the edges of the mixture are set and the center slightly wobbly.

12) Place in the refrigerator until completely cool.

13) Cover top with a light layer of sugar (approximately a teaspoon).

14) Torch sugar until golden brown, moving torch constantly.

15) Serve and Enjoy!

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