The Altitude Adjustment Section
This coconut crème brulee is a nice twist on the classic French brulee. It's from chef Douglas Rodriguez of Patria (which is now closed) in New York City. I don’t often mess with the classics, but this is a great one. Remember, at this altitude it takes longer than expected for these to set, so don’t panic — just keep an eye on them.
Ingredients
1 can Coco Lopez
2 1/2 cups heavy cream
2 eggs
5 egg yolks
1 cup shredded coconut
1/4 cup sugar
Procedure
Preheat oven to 300. Set 8 4-ounce ramekins in a bain marie (a hotel pan large enough to hold the ramekins comfortably). You will fill it with boiling water before it goes into the oven so ready the kettle now. Place the Coco Lopez in a bowl over a double boiler over medium heat and reduce by half. This will take a while — 15 to 20 minutes. Stir often. Add the heavy cream and boil for 1 minute. Remove from the heat. Meanwhile, in the bowl of an electric mixer, whip the yolks and eggs till light and fluffy — about 10 minutes. Reduce to low speed and slowly add the hot cream mixture. Then add the coconut and mix till blended. Pour mixture into ramekins. Add hot water to the pan. Cover with tin foil and carefully place pan in oven. Bake for 30 to 40 minutes till jiggly like jello. Uncover and let cool. Then refrigerate. Next day top with white sugar and with a torch brulee the top. Yum.
