Crème brûlée has always been one of my favorite desserts. The first time I had it I was probably 12 or 13. My best friend’s mom worked in DC, and sometimes we were fortunate enough to tag along. Her boss at the time was a lobbyist, so he knew all the good spots in town, and enjoyed taking “the girls” out to a nice lunch. We always chose McCormick & Schmicks, for the fist-sized fried shrimp – and, the crème brûlée. There’s just something about that sweet, cold custard underneath a crunchy layer of caramelized sugar. I was young, but even at that tender age, I recognized.

No matter how many times I’ve indulged in it since those days of yore, I never tired of it. It’s relatively easy to make at home (you don’t even need a torch!), and is super impressive. There are also about a million different ways you can “spin” it – seems like I’m always finding a new flavor combo for this decadent dessert.

The coconut was just perfect! It wasn’t overwhelming, but it was definitely present. I came across a couple recipes, but settled on this one because it used coconut milk. Several recipes called for adding shredded coconut to the custard, and I didn’t like the sound of that. I like the custard to be smooth, and the coconut milk kept that smoothness, but also added a ton of coconut flavor. I also felt like it was a bit lighter than a traditional custard since it uses less heavy cream than most recipes call for. I hope you enjoy this tropical twist on a classic as much as we did.

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