Coconut Crème Brûlée

Coconut Crème Brûlée! A simple Crème Brûlée  but, infused with delicious coconut. Finish each custard with a sprinkling of granulated sugar and caramelize until golden brown. The best part? Using the back of your spoon to crack into this deliciously sweet and silky smooth dessert.

Every bite is full of coconut flavour, followed by hints of vanilla, and a sweet caramel-y bitterness from the crunchy sugar topping.

INGREDIENTS Serves 4

4-6 tablespoon caster sugar
4 large free-range egg yolks
200ml double cream
100ml full-fat canned coconut milk

METHOD

Preheat the oven to 180°C.

In a bowl, whisk 2 tablespoons of the sugar into the egg yolks. Pour the cream into a saucepan. Give the coconut milk a stir in its can before measuring out the amount you need into the saucepan. Gently heat the creams, stirring to combine, until they are just below boiling point. Pour onto the yolks and whisk together. Pour into 4 ramekins or shallow brûlée dishes.

Put the dishes into a baking tray and pour enough just-boiled water from the kettle to come halfway up the sides of the ramekins. Bake for 20-25 minutes until set but with a slight wobble. Remove from the baking tray and leave to cool, then put in the fridge and chill.

Sprinkle with the extra sugar and caramelise with blowtorch just before serving.

Original Recipe Delicious Magazine