Narcoosees' Coconut Creme Brulee

Here is another post while I am attempting to pass some time waiting for a "Magical Disney Phone Call."

One of my favorite spots to dine at WDW is Narcoossee's, a seafood restaurant located at The Grand Floridian.  This is one of WDW's signature dining experiences, and has always lived up to that reputation, as far as I'm concerned.

It's not just the meal itself, but the whole experience... From the quaint, nautical setting with panoramic windows overlooking Bay Lake, to the unique octagonal shape, to the Magical View of Cinderella's Castle in the distance!  My last visit to Narcoossee's was on my birthday during "Wishes" with the beauty of the Dream Lights twinkling on the horizon!  They even pipe in the Music and we were lucky enough to snag a window seat.

Since it was my birthday, I was offered a complimentary glass of champagne as well as a "Creme Brulee" duo of Key Lime and Coconut... I have decided to post a recipe here so you all can enjoy it as well!







Ingredients

• 1/2 cup plus 6 teaspoons sugar
• 6 large egg yolks
• 1 large egg
• 2 cups whipping cream
• 2/3 cup unsweetened canned coconut milk
• 2/3 cup flaked/sweetened Coconut

Preparation

Preheat oven to 350°F. Place six 3/4-cup custard cups or ramekins in large roasting pan. Whisk 1/2 cup sugar, egg yolks and whole egg in large bowl to blend. Combine cream, coconut milk and coconut in heavy medium saucepan. Bring to boil. Whisk into yolk mixture. Pour custard into cups, dividing equally.

Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are just set in center, about 35 minutes. Remove from water. Cool; chill overnight.

Preheat broiler. Arrange custard cups on baking sheet. Sprinkle 1 teaspoon sugar evenly over each. Broil until sugar browns, rotating baking sheet for even browning and watching closely, about 2 minutes. Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.)

*** This recipe is from Epicurious.com I DO NOT use the broiler method for Brulee-ing.  I prefer to use a Culinary Torch.

*** PLEASE-- THE BRULEE is SO important, and you MUST give the custard enough time to cool...Hot Creme Custard is NOT GOOD!!!