Coconut crème brûlée
- September 2009
- Serves 4
- Takes 5 minutes to make, 30-35 minutes to cook, plus cooling and chilling
You can make this crème brûlée recipe in ramekins or shallow brûlée dishes for a stylish dessert.
- 36.6g (22g saturated)
- 17.6g (15.8g sugar)
- 4-6 tbsp caster sugar
- 4 large free-range egg yolks
- 200ml double cream
- 100ml full-fat canned coconut milk
- Preheat the oven to 180°C/fan160°C/gas 4. In a bowl, whisk 2 tbsp 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 x 150ml 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.
- Preheat the grill to medium-high. Sprinkle the remaining sugar evenly on top of each pudding (½ tbsp on each if you’re using ramekins, 1 tbsp if you’re using wider brûlée dishes). Grill for 3-4 minutes until the sugar has melted and caramelised. Leave to cool, then put in the fridge and chill before serving.
Chill out with a cool, sweet Muscat which has just the right luscious, smooth quality.
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