Coconut crème brûlée19 January 2013
I created this dessert as a way of using up coconut cream left over from making ika mata. It is very easy, and makes a nice change from the standard vanilla crème brûlée.
- For six:
4 egg yolks
⅓ cup castor sugar
¾ cup coconut cream
¾ cup cream
¼ tsp vanilla paste, or ½ tsp vanilla essence
About 6 tbsp extra castor sugar
- Pre-heat the oven to 140°C. Whisk together the egg yolks and ⅓ cup castor sugar, then stir in the coconut cream, cream, and vanilla.
- Pour the mixture into six 150 ml ramekins and place the ramekins in a baking dish. Pour hot water into the dish so that it comes ⅔ of the way up the sides of the ramekins.
- Put the baking dish in the oven and bake for 45 minutes to an hour, until the custards are set but wobble slightly in the centre. Chill for at least three hours, ideally overnight.
- Sprinkle each custard with about 1 tbsp castor sugar. Caramelise the sugar with a chef’s torch, or by placing the ramekins under a hot grill for a few minutes. Return the custards to the fridge for a few minutes to cool before serving.