This smooth and creamy Coconut Creme Brulee is now made to be grab and go. It’s in a mason jar and can be easily transported and carried, great for picnics. Packaged in a 125ml mason jar, so small you can even put it in your purse (shhhh…I won’t tell).
Call me crazy, but during Summer when I like to stay at the park to spend my lazy time, I love taking with me this Creme Brulee, it’s just so convenient to pack and carry it for picnic and even for dessert at the office. I’ve made Creme Brulee several times before, and all the time I had to serve it and eat it at home. Then one time when I was buying mason jars for my pickling, I’ve thought of this Creme Brulee, why not make it in mason jars. Something small, portable and easy to carry and pack.
What to Expect from this Creme Brulee
- Super smooth
- Super creamy
- Subtle sweetness
This Creme Brûlée uses my basic Coconut Creme Brûlée recipe, only this was cooked in mason jar which I think is a nice idea to make it on the go and also for easier storage in the fridge. Creme Brûlée is a simple recipe, it uses only few ingredients but there are few key things that you have to pay attention to when making it.
Tips for a Smooth and Creamy Creme Brulee
- Use the Proper Milk – That is, full fat milk. No non-dairy milk like Almond or Soy Milk. You need as much fat as possible to make it creamy, and you will not get that from non-dairy milk.
- Pure Egg Yolk only – Using only egg yolk gives a beautiful smooth custard, so do not be tempted to use whole egg. Although possible, I find that it will not be as smooth and silky as using pure egg yolk only.
- Pass it Through a Sieve – Pass the mixture through the sieve, this guarantees a smooth texture as it removes possible lumps from the mixture.
- Water Bath Method – Water bath method assures even baking and a smoother creamy custard. The heat coming from the water plus the steam the water creates helps cook the custard evenly.
Things You should know when using Mason Jar for baking
- Sanitize and make sure both the bottle and the lid are clean.
- Make sure there’s no cracks or chip in the bottle
- Water Bath Method: although mason jar could stand the oven heat, for safety precaution when using mason jar for baking, always use the water bath method.
How To Make Coconut Creme Brulee?
- Prepare the Coconut Cream: Creme Brulee is a custard base dessert (egg & cream mixture). For this recipe, since we are using homemade Coconut Cream, that is the first thing that we need to do. This is a simple process of mixing shredded coconut and full fat cream. Simmer the mixture for few minutes to extract the coconut flavor. If you have time and you are making this in advance, leave the mixture overnight in the refrigerator. The longer the coconut is submerge, the better coconut flavor you will get. Strain the mixture to remove the shredded coconut, we only need to cream.
- Make the Egg Yolk Mixture: Once you have this, time to prepare the egg yolk mixture. Simply mix the egg yolk and sugar until pale in color. Then slowly pour the coconut cream, make sure to whisk it as you pour. That’s about it! You have the custard mixture, divide between 3 – 4 mason jars.
- Bake the Creme Brulee in a water bath method for even baking, also to avoid the mason jar from cracking. Do NOT bake this in the oven without the water and make sure to check my tips for baking in mason jars.
- Sugar Coating – This is the part that I like the most because I get to use my blow torch. but if you do not have one, you can also use the broil function of the oven but you just have to be very careful and make sure to keep an eye on it. I like to put about 1 tsp sugar for each mason jar. For even browning, try to move the blow torch around the around, do not just focus on a specific spot as it could get burn.
Can I Use Canned Coconut Cream?
There quite a lot of recipe that uses coconut cream out of the can, but sadly when I try this it did not turn out the way I want to. The texture was kind of loose, it was not as smooth and solid. Maybe I did something wrong, I don’t know. You can give it a try maybe it will work for you but after trying both options (canned coconut cream and making my own coconut cream), I like the texture of the one using a homemade coconut cream. Creme Brulee is a custard dessert, as such it needs a whole lot of fat in the cream to make the texture creamy. Canned coconut do not have that much fat as full fat whipping cream. Remember, Creme Brulee is not a diet.
Substitute for using Blow Torch
Creme Brûlée is not the same without the classic crystallized sugar on top. But what if you do nor have a blow torch to make it happen? Simple… Use your broil oven function to brown the top of Creme Brûlée. Important thing to remember, be very careful when doing this, do NOT leave unattended as broil function even in low setting is very hot. Use the low setting, and set the timer to 2-3 minutes while watching the sugar melts. Increase time by 1 minute as needed.
Big Batch Ingredients:
- 2 1/4 cup Heavy Whipping Cream ( I used whipping cream, do NOT use non-dairy milk or any low fat dairy milk)
- 1/3 cup + 2 tbsp granulated White Sugar – (divided: 1/3 for milk mixture and 2 tbsp for top coating)
- 1/2 cup + 2 tbsp Sweetened Shredded Coconut
- 5 large Egg Yolks
- 1/2 tsp Vanilla Extract – optional
- Hot water for hot bath
Small Batch Ingredients:
- 1 1/4 cup Heavy Whipping Cream ( I used whipping cream, do NOT use non-dairy milk or any low fat dairy milk)
- 1/4 + 2 tbsp cup granulated White Sugar – (divided: 1/4 for milk mixture and 2 tbsp for top coating)
- 1/4 cup + 2 tbsp Sweetened Shredded Coconut
- 3 large Egg Yolks
- 1/2 tsp Vanilla Extract – optional
- Hot Water for hot bath
- Pre-heat oven into 350F.
- Prepare the Coconut Cream: Pour cream into a medium saucepan, then add shredded coconut. Heat mixture over medium-high heat, stirring occasionally, until you see small bubbles forming in the side of the pan. Remove from heat and leave for 30 minutes to allow the coconut flavor to be absorbed by the cream. If you are making this ahead of time, leave the coconut and milk mixture overnight in the fridge for a stronger coconut flavor. Then heat over medium heat the day you are going to make it. Pass the mixture through the strainer to remove the shredded coconut. Set aside the cream and measure again. You will only need 1 cup of coconut cream. Return the cream mixture to the pan and heat again until bubbles starts to appear on the side. Set aside while you prepare the egg yolk mixture.
- Egg Yolk Mixture: In a mixing bowl, whisk together 1/4 cup granulated white sugar and egg yolks until mixture becomes slightly pale and smooth.
- Coconut Cream + Egg Yolk Mixture: Slowly pour cream mixture into egg yolk mixture while continuously whisking. Do not pour the mixture one time or you might end up cooking the egg yolk like scrambled egg. Pass through the strainer to remove any lumps then transfer into a measuring cup. I find it easier to pour the mixture into the mason jars.
- Pour in the Mason Jars: Place mason jars into baking pans. Divide cream mixture among 4 mini mason jars, filling each full. Pour hot water into pan (being careful not to get any in mason jars) and fill water level to about halfway up the sides of the mason jar.
- Bake in preheated oven for 1 hour and 15 minutes, or until set but centers still jiggle slightly.
- Cool at room temperature 30 minutes then transfer to refrigerator to chill 3 hours.
- Remove from refrigerator then sprinkle top evenly with remaining 2 tbsp sugar (distributed among 4 mason jars). Holding a hand-held kitchen torch, about 4-inches from sugar, evenly brown the sugar. Return to refrigerator and chill for another 20 minutes.
Makes 3- 4 servings
- If you do not have torch, you can use the broil setting in your oven. Just pay close attention, do NOT leave it as it could get burn easily. Place the ramekins in the oven on highest rack and turn on the broiler to medium. Broil for 3 to 5 minutes (or until sugar melts and turns brown) watching very carefully and rotating them frequently so that they broil evenly.
- The caramelized sugar will start to melt after few days of storing it in the fridge. This is way it is best to caramelized the sugar few hour before you serve it.
- For a stronger coconut flavor, leave the cream mixture with coconut in the fridge then strain it the following day.
- I have tried using canned coconut cream and I find the texture not that smooth, so I wouldn’t suggest using one. Bottled or box ready to drink coconut milk is not advisable as well because it doesn’t have much fat content to make a creamy consistency.
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