How to Make Coconut-Pecan Crème Brûlée
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Preheat oven to 325°F (160°C). Set 4 ramekins in a deep baking dish.
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Heat coconut milk and heavy cream over medium heat until just steaming (do not boil). Remove from heat.
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Whisk egg yolks, powdered erythritol, vanilla, and salt until smooth. Slowly whisk in hot cream mixture.
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Fold in toasted pecans. Pour custard into ramekins.
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Fill baking dish halfway with hot water. Bake 30-35 minutes until custards are set but still jiggle in center.
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Chill at least 2 hours, then sprinkle granulated erythritol on top and torch until caramelized.
Pro Tips for Perfect Coconut-Pecan Crème Brûlée
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of full-fat canned coconut milk, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Coconut-Pecan Crème Brûlée?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Coconut-Pecan Crème Brûlée?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for full-fat canned coconut milk?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.