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Coconut crème brûlée napoleons
Preparation info
- Makes
4
servings - Difficulty
Easy
- Ready in
1 hr
Appears in
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
Another crème brûlée that doesn’t meet the strict definition of the dessert, but about which no one will complain. Coconut lovers will go wild over this, as we do.
Ingredients
1 cup 2 cups 2
Method
Preheat the oven to . Put the coconut in a small skillet and turn the heat to medium. Toast, shaking the pan occasionally, until it’s fragrant, just a minute or two. Combine the coconut milk, vanilla, and half the toasted coconut in a saucepan and cook over325°F
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