I was inspired to make Creme Brulee after Chef Marcos prepared it on a recent Below Deck Sailing Yacht episode
As usual, I decided to put a little spin on it and add some fresh summer fruit ! I used fresh pineapple, cherries and some bagged shredded coconut.
This recipe makes 3 servings – double for 6 six servings. (obviously) I was feeling a little crazy, so I did one with pineapple and coconut, one with cherries only, and one with cherries and pineapple. If you don’t want to follow my suggestion, use your imagination! Strawberries and/or blueberries can be used too, or just leave out the fruit!
3 egg yolks
3 T white sugar, divided
½ tsp vanilla extract
1 ¼ cup heavy cream
1 T brown sugar
For the fruit if you decide to add that:
approx ½ cup cut up fresh or canned pineapple in small slivers
approx ¼ cup fresh cherries, pitted and cut up
approx 1 T or so sweetened baking coconut, depending on how many you want to add coconut to. I only did one since I was trying to make a variety.
Preheat oven to 325.
Beat egg yolks only, 2 T of the sugar, and vanilla in a mixing bowl until think and creamy.
Pour the heavy cream into a sauce pan, and stir over low heat, until mixture almost comes to a boil, (approx 10 minutes)
Stir cream into the egg mixture quickly, being careful that the hot cream doesn’t begin to cook the eggs. Stir with wire whisk until combined.
Pour mixture into top of double broiler (Hack if you do not have one: place a glass bowl, on top of a sauce pan of water like I do) Stir over simmering water for until mixture lightly coats back of spoon, approx 3 minutes. Pour into glass shallow oven safe dessert dishes.
Baking time will vary. Check them in around 22 – 25 minutes. Edges should be set, and inside a bit jiggly.
If not bake additional 5 minutes or so. Remember it’s a pudding consistency, so should not be completely firm, like a cake.
Cool to room temp and refrigerate for at least one hour.
In small bowl, combine remaining white sugar and the brown sugar, and the coconut if you’re using it.
Spread evenly over the custards. Place under your oven’s broiler to attain the crispy hardened top, for about two minutes. Keep checking them so they don’t burn. If using the coconut, it will toast very quickly.
If you’re using the coconut, You may want to leave it out of the sugar mixture, place them under the broiler without it, for two minutes, then add the coconut and broil for another 30 seconds – minute. Mine toasted really fast ! (as you can see in pics – almost burnt, or kind of burnt)
Enjoy ! Drop me a comment if you try them! Hope it’s as good as Marcos’!
