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.