Blackberry Coconut Cream Cups with a Crisp Sugar Top

01 Feb


  • 1 1/4 cups sweetened shredded coconut
  • 3/4 cup water, boiling
  • 1/2 cup sugar
  • 1 Tb cornstarch
  • 1/4 tsp salt
  • 1 cup milk
  • 1 cup blackberries
  • 4 egg yolks
  • 6 Tb butter, unsalted, cubed
  • 1 tsp vanilla
  • 1/3 cup super fine sugar

Place the coconut in a small mixing bowl and pour the boiling water over it. Cover with plastic wrap and steep for 30 minutes. Place a mesh strainer over a bowl and pour the coconut contents into the strainer, discard the coconut that is left in the strainer and set the coconut water aside.

In a small sauce pan combine the sugar, cornstarch and salt. Whisk in the milk and coconut water, mixing thoroughly. Add the blackberries and over medium heat bring to a boil, stirring constantly. (This may take a bit, approx 10 minutes) When the liquid starts to heat and the blackberries start to breakdown, smash them with a rubber spatula against the side of the sauce pan while stirring the liquid mixture. Once at a boil, cook, stirring constantly for 2 minutes. Then pour the liquid ingredients through a sieve into a medium mixing bowl to extract the berry seeds. Discard the seeds and return the liquid to the sauce pan. Off heat, whisk in the egg yolks, return to the stove over medium heat cook for 3 minutes more. Off heat again stir in the butter and vanilla. Pour into ramekins or custard bowls, cool for at least 4 hours and up to 24 hours covered.

Sprinkle each ramekin with about 1 tablespoon of the super fine sugar. Fire up your cooking torch and gently with a circular motion carmelize the sugar topping. No torch? Preheat your boiler on low, place the ramekins on a baking sheet about 5 inches from the heat. Watch them closely as it doesn’t take long for the sugar to carmelize and become brittle. Ready to serve.

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Posted by on February 1, 2012 in Desserts


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