Vanilla White Chocolate Creme Brûlée is quite possibly my newest fave dessert.
Vanilla White Chocolate Coconut Creme Brûlée is a decadent sweet treat perfect for a date night in. This recipe uses three different types of Nielsen Massey Vanillas in the form of Mexican Vanilla Extract, Bourbon Vanilla Bean paste and Vanilla sugar for the caramelized topping. Thanks to Nielsen Massey for sponsoring this post on behalf of Food Fanatic.
Creme Brûlée is normally a dessert I would order when out to eat only when the flavors are different from the usual. There is a Tommy Bahama restaurant in town that makes a pineapple creme brûlée with white chocolate mousse that is served in a shallow pineapple bowl. They actually cut the bottom of the pineapple to make the bowl. It is very cute and very delicious. There was also another restaurant in town, that sadly closed at the end of last year, that had this incredible coconut flan on their menu which had more of a creme brûlée texture to it and quickly became my favorite dessert in town. I knew I wanted to eventually recreate it in creme brûlée form.
When I was deciding on which flavors to make this creme brûlée to go with the Nielsen Massey vanillas I decided on coconut with white chocolate. I will save recreating the pineapple creme brûlée for another day. I had a few Lindt white chocolate coconut bars in my chocolate stash that I knew would be perfect for this creme brûlée.
If you can’t find these, feel free to sub 4 ounces of plain white chocolate and four-6 tablespoons of unsweetened shredded coconut. The shredded coconut in the custard lends to a nice subtle coconut flavor as well as a fun texture.
Another reason I love creme brûlée, or rather making creme brûlée at home is being able to use my kitchen torch. I love that thing. I have tried broiling creme brûlée before in my oven and it doesn’t quite get that nice hard caramelized top to it as evenly as a torch does. The torch is the way to go.
See? Torching is fun. I also have no clue what to do with my torch besides creme brulee. I suppose I could toast meringue or marshmallows with it.
This Vanilla White Chocolate Coconut Creme Brulee recipe is for Food Fanatic's Chocolate Loves Vanilla week. Myself along with a few other very talented food bloggers created recipes for Nielsen Massey and Food Fanatic. You can check out all the other recipes HERE
Vanilla White Chocolate Coconut Creme Brulee
- 1 C coconut milk well shaken
- 1 C heavy cream
- 5 large egg yolks room temperature
- ⅓ C granulated sugar
- 4 oz Lindt white chocolate with coconut
- ¼ teaspoon salt
- 1 teaspoon Nielsen Massey Mexican Vanilla Extract
- 1 teaspoon Nielsen Massey Bourbon Vanilla Bean Paste
- 4-6 tablespoon Nielsen Massey Vanilla Sugar
- 4-6 tablespoon granulated sugar
- 4-6 tablespoon Sweetened shredded coconut
- 4-6 ramekins
- Butane kitchen torch
- Preheat oven to 325 Deg F.
- In a medium bowl whisk together the egg yolks and granulated sugar. In a medium sauce pan combine the coconut milk and heavy cream and heat over medium until hot but not bubbling. Add in the coconut white chocolate and salt and stir until melted. Slowly add the cream mixture to the egg mixture ¼ cup at a time, pouring in a thin stream while whisking constantly to temper the eggs. Once about half the cream is added and the yolks are well heated pour back into the pan and stir constantly over low heat for another 2-3 minutes. Remove from heat and add in the vanilla extract and paste. Whisk well and divide amongst 4-6 ramekins (depending on how large your ramekins are) leaving ½ inch of space at the top of the ramekins.
- Carefully place ramekins in a baking dish and fill hot water halfway up the sides of them. Bake for 35-45 minutes until tops are set but the custards still have some jiggle to them. Remove from the oven. Carefully remove from the water bath and place on a tray. Let cool completely in refrigerator at least 4 hours up to overnight
- Once ready to serve divide the vanilla sugar and granulated sugar over the top and caramelize the sugar with the torch, being careful not to burn the sugar. Move the torch in a side to side motion and once the sugar starts to bubble let it settle before torching again. Once the tops are nice and caramelize let cool 5 minutes then sprinkle some sweetened shredded coconut over the tops and serve immediately.