Step 1
Preheat oven to 300°F (149°C).
Step 2
In a heavy-bottomed pot, slowly heat the coconut milk, the seeds of the scraped vanilla bean (pod included), and salt on medium heat until it just begins to simmer around the edges; do not bring to a boil.
Step 3
In a large heatproof bowl, whisk together the eggs, yolks, and the Redpath® Golden Yellow Sugar until thoroughly combined.
Step 4
Temper the eggs by slowly pouring in the hot milk while continuously whisking until all the milk is combined into the egg-sugar mixture.
Step 5
Place a sieve over a large measuring cup or bowl. Pour mixture through the sieve. Discard any solids.
Step 6
Divide mixture evenly between the ramekins.
Step 1
Place ramekins, evenly spaced apart into a baking dish lined with a tea towel. Place into the preheated oven. Fill baking dish with hot water, filling it halfway up the sides of the ramekins.
Step 2
Bake for 35 to 40 minutes, or until the custard jiggles slightly when pan is gently shaken; do not over-bake. Remove from oven. With the help of an oven mitt carefully remove ramekins from the hot water. Let cool slightly at room temperature; about 10 minutes. Place into the fridge to chill; at least 4 hours (up to 3 days).
Step 3
Spoon 1 to 2 teaspoons (4 to 8 grams) of Redpath® Granulated sugar onto the chilled crème brȗlée. Tilt ramekin or use the back of a spoon to evenly spread the sugar over the entire surface of the custard.
Step 4
With a kitchen torch set at a medium to medium-low flame, carefully brȗlée the sugar. Let harden at room temperature.
*You can replace the vanilla bean with 1 tablespoon (15 ml) pure vanilla extract. Stir in extract after straining the custard.
*Skim off any foam before baking custards. This will ensure a smoother surface.
*For a more delicate flavour, Redpath® Granulated Sugar can be used in place of the Redpath® Golden Yellow Sugar.
*Only add and brȗlée the sugar when ready to eat. Brûléed sugar softens and liquefies when refrigerated.
