Recipe by Executive Chef Pascal Chureau
serves 6
Ingredients
3½ cups heavy cream
1 cup milk, whole
6 ounces sugar
½ vanilla bean, split and scraped
¾ cup egg yolks
1/3 cup toasted coconut
½ lemon, zested
Preparation
Combine cream, milk, sugar, vanilla bean and lemon zest in a sauce pot. Heat to warm and pull off the heat.
Add the egg yolks and toasted coconut in a bowl. Temper cream mixture into the yolk mixture.
Strain out coconut. Pour into a heat-proof bowl, cover with 3 sheets of plastic wrap, tightly and cool in refrigerator overnight.
When ready to assemble, preheat oven to 300-degrees.
Lay a kitchen towel in the bottom of a 13"x9" casserole dish. Place 6 brûlée ramekins on top of the towel.
Fill the brûlée dishes ¾ full with brûlée base. Add hot water to the bottom of the 13"x9" dish, 1/3 the way up the brûlée ramekins.
Place in oven and bake for 15 minutes to start, then check and bake for 10 minutes more.
Remove from oven and allow brûlée to sit in hot water for about 30 minutes.
Place the dishes into the refrigerator for cooling.
Sprinkle 1 tablespoon of sugar on top of each brûlée, if using a torch then blow it to a caramel color, if using a broiler then set the dishes on the top rack inside the oven, and leave in for approx. 3 minutes, checking often.
