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Coconut crème brulee
Average rating:
This coconut creme brulee is so simple to make and the perfect way to end your Thai New Year feast (13-15 April 2009)
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Serves: 6
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Cooking time: 1 hr 15 mins
plus chilling time -
Skill level: Easy peasy
Ingredients
- 250ml coconut milk
- 250ml double cream
- 6 egg yolks
- 80g caster sugar
- 50g demerara sugar
Method
- Heat the coconut milk, double cream and a pinch of salt until just before boiling point. Set aside and cool for 10 mins.
- Meanwhile beat the egg yolks and caster sugar until light and fluffy and preheat the oven to 150°C/fan 130°C/gas mark 2.
- Beat the coconut milk and double cream into the egg mixture and pour into 6 x 150ml ramekins until two-thirds full. Place the ramekins in a roasting tin half-filled with hot water, cover the whole thing with foil and bake for 40-45 mins. Remove from the oven, cool, then chill for 2-3 hrs.
- Sprinkle with demerara sugar and caramelise under a grill or with a blow torch.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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