Coconut Creme Brulee
Equipment
- Blow Torch
- Ramekins
Ingredients
- 1 ⅓ cup Coconut milk
- ⅔ cup Milk (whatever you have on hand)
- ¼ cup sugar
- a pinch of salt
- 4 Egg yolks
Instructions
- Preheat the oven to 150° C/ 300° F
- In a saucepan combine coconut milk, milk, sugar and salt and slowly stir over a medium low heat until the sugar dissolves.
- In a bowl (I recommend using a measuring cup with a spout for easy pouring) whisk together the 4 egg yolks and then slowly add the cream mixture (if it's too hot it'll cook the eggs so take your time) stirring slowly to avoid creating too many air bubbles until everything is homogenous.
- Put a kettle on to boil
- Place 4 gratin dishes (ramekins) into a tray with high sides
- Divide the mixture into the gratin dishes and pour enough of your boiling water to reach halfway up the sides of the gratin dishes to create a bain-marie.
- Place in the oven and bake for 25 minutes or until the custards are just set.
- Remove from the oven and let them cool on a rack before placing them in the refrigerator to cool.
- When you're ready to serve them, place a light coating of sugar on top of each custard and using a blow torch* melt the sugar until it caramelizes.
- Serve immediately.
Notes
If you don't have a blow torch you can still get a nice crust with the broiler in your oven.
Place the rack nice and high and set it on full whack and ensure it's good and hot before you get started. Ideally you'll want your custard to be really cold before you begin, overnight in the fridge if you can bear it. Then place them on a pan and under the broiler for 5-10 minutes. Stay close by, just in case, since every oven is different and if it blackens they'll become bitter. Serve immediately.