Coconut crème brulee
Cooking time:plus chilling time
Skill level: Easy peasy
Costs: Cheap as chips
This coconut creme brulee is so simple to make and the perfect way to end your Thai New Year feast (13-15 April 2010).
- 250ml coconut milk
- 250ml double cream
- 6 egg yolks
- 80g caster sugar
- 50g demerara sugar
- 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.