Jean-Georges Vongerichten, Mark Bittman

Coconut crème brûlée napoleons

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
top 1000Simple to Spectacular
Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

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 unsweetened grated coconut
  • 2 cups canned unsweetened coconut milk
  • 2

Method

  1. Preheat the oven to 325°F. 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 over