04/03/2024
Coconut Crème Brûlée Pots
This classic French dessert gets a modern makeover using coconut milk instead of cream which makes it both decadent and dairy-free!
Makes:
8 x 1/2 cup pots
Prep Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
- 4 large egg yolks
- 1/3 cup caster sugar
- 1 teaspoon vanilla extract*
- 400ml can coconut milk
- toasted flaked coconut, for garnish, optional
Method
- Beat egg yolks, caster sugar and vanilla together until very thick and creamy. Stir in coconut milk.
- Pour into 8 small 1/2 cup ramekins and place in a deep baking dish. Pour boiling water into the dish, to come halfway up the sides of the ramekins, taking care not to pour any in the custard. .
- Bake at 160°C for 25-30 minutes or until lightly golden and just set. Use a lifter to carefully remove each ramekin from the water, allow to cool and refrigerate for a few hours or overnight until firm.
- Just before serving, sprinkle surface of each crème liberally with sugar and caramelise the top with a cook’s blowtorch or under a very hot grill. Serve as soon as the caramel has cooled and hardened. Serve garnished with toasted coconut.
Tips
- Cooked crémes keep well refrigerated for up to 5 days. Sprinkle with sugar and caramelise before serving.
- STYLING Use fluted ramekins or small souffle dishes for baking and serving.
- DRINK Sauternes or Late Harvest Riesling
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