coconut creme brulee?

April 2, 2010 7:27 PM

[creme brulee filter] Will my creme brulee set properly if I substitute some of the cream with coconut milk?

I've had a lot of success with a particular creme brulee recipe that calls for 500ml of cream. I want to try and make a coconut flavoured creme brulee by substituting around 1/4 of the cream with coconut milk, and perhaps adding an egg yolk or two to help them set. Do you think this will work?

In particular, I am afraid that replacing some of the cream (which has protein) with coconut milk (no protein) will somehow affect the setting process.

Any thoughts if this will work, or other suggestions on how to make coconut milk flavoured creme brulee?

Thanks a lot!

posted by cheemee to Food & Drink (7 answers total)

Yes, it will affect the setting process. A custard requires both dairy and eggs, in proper proportion, to work. I don't know at what proportion the coconut will ruin the setting process, though. It's not just the loss of the cream, but also the possible addition of the various compounds in the coconut milk.

If you can't find a recipe, you'll have to experiment. Make up a regular batch of your custard, and then add progressively more coconut flavor to several ramekins. You'll find the point at which the coconut destroys the set. Obviously, you don't need to go through the caramelization step for this experiment.
posted by Netzapper at 7:34 PM on April 2, 2010

Best answer: I've done this, and it's a bit softer, but it works. I substitute all of the milk with coconut milk (because 2 of my kids don't drink milk). Make sure you use coconut milk that does not separate in the can as it will separate while it bakes. Usually this means using the cheaper, 'lower grade' coconut milk (as opposed to 'premium', which has more fat content). It's the eggs that are the heavy guns for setting. You're good to go.
posted by kch at 7:36 PM on April 2, 2010

Best answer: No experience with coconut milk, but I have had similar success with plum puree using the same rationale--adding extra egg yolks to the mix.

I would suggest a better way would be to steep toasted (to light gold, and watch that color!), unsweetened, shredded coconut in the cream, then proceed with the recipe as is.
posted by halcyon_daze at 8:54 PM on April 2, 2010

I agree with halcyon, if you want the coconut flavor, steep the coconut in cream.
posted by TheBones at 10:12 PM on April 2, 2010

Best answer: something like this: Coconut Creme Brulee?

more
posted by pyro979 at 4:03 PM on April 3, 2010

Response by poster: thanks, all!

i took a little bit of KCH and a little bit of HALCYON and it worked out great.

i substituted around 25% of the cream for some coconut milk, and steeped some toasted shredded coconut in it.

overall it wasn't as 'coconutty' as i was looking for, but a success nonetheless.

will steep more shredded coconut for longer next time, and add more coconut milk.


metafilter did not disappoint, as usual!
posted by cheemee at 6:00 PM on April 4, 2010

My recipes are all at work, but I want to say that I use something like 8 cups of toasted coconut per 5 quarts of milk in an initial steep for coconut ice cream base, in case you need some base number to work from. Be sure to squeeze out all the excess.

Sounds like you are having fun!
posted by halcyon_daze at 6:37 PM on April 4, 2010