Here’s a twist on classic crème brûlée, not to mention a “wow” dessert of the highest order—talk about drama! The custard is made with coconut milk and coconut cream and is served in a hollowed out coconut shell—an idea I got from chef Douglas Rodriguez of the restaurant Patria in New York City.
Coco Loco Brûlée isn’t really grilled, but it does involve the application of live fire in order to caramelize the sugar. I like to do it with a blowtorch, but you can use the broiler. Save