- 1/2 cup (1 stick) unsalted butter, soft
- 1/2 cup Imperial Sugar Confectioners Powdered Sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup macaroon type or unsweetened coconut
- 1 cup all-purpose flour*
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 325°F.
- In a small bowl combine gelatin and water and set aside for at least 3 minutes.
- In a small saucepan combine heavy cream and seeds of vanilla bean or extract. Heat until very warm but not hot. Remove from heat and add gelatin mixture.
- In a bowl large enough to hold all ingredients whisk egg yolks and whole eggs until well blended. Add sugar and whisk vigorously. Immediately add heated heavy cream mixture.
- Pour mixture either into a 9 x 9 inch silicone baking pan or line a baking pan with same dimension with aluminum foil. Make certain that foil is not ripped. Brush melted butter on foil and then sprinkle evenly with granulated sugar.
- Place pan into a roasting pan. Pour crème brûlée mixture into pan. Pour water into the roasting pan until it comes one third up the sides of the pan.
- Place in the oven and bake until center of ramekins no longer tremble. About 55 minutes, however, time will depend on thickness of pan and amount water used. Therefore it is better to check by shaking pan lightly. The filling should be set like Jello.
- When cool enough to handle remove the pan from the roasting pan and place in freezer for several hours or overnight.
- Meanwhile prepare shortbread. Cream butter until smooth, add powdered sugar and cream further. Add egg yolk, vanilla, and salt, mix until well combined but not light and fluffy.
- If using macaroon coconut add to above and mix in. Add flour and mix until just combined.
- If using large flakes of unsweetened coconut combine flour and coconut in a food processor and mix until coconut is chopped very fine. (Without a food processor chop coconut fine using a knife).
- Add coconut- flour mixture in one step to creamed mixture and mix until just combined. Do not over mix.
- Press dough flat on a plastic food film lined cookie sheet and chill in the refrigerator until firm enough to roll. About 1 hour or leave overnight.
- This dough tends to become soft very quickly during rolling. Tip: place 2 cookie sheets filled with ice cubes on area where you will be rolling dough. This will keep dough longer cool and make it easier to work. Using least amount of flour during rolling will give the most delectable result.
- Turn on oven. Sprinkle the work surface with a small amount of flour and roll dough 4 stacked credit cards thick.
- Cut into 1 inch by 2 inches and place on parchment or silicone baking mat lined or buttered cookie sheets.
- Place in 375°F oven and bake until light golden, about 13 minutes. Allow to cool.
- Remove frozen crème brûlée from freezer and lift out of pan. Place on plastic food film or on parchment paper. Cut immediately into 1 inch by 2 inches. Place onto prebaked shortbread. Place in refrigerator.
- Before serving cover surface of crème brûlée with a thin even coating of granulated sugar.
- Torch surface using a blow torch to melt and caramelize sugar.