This is my Asian twist on the famous French Dessert
Ingredients:
- 400ml Coconut Milk
- 360g Egg Yolk
- 210g Sugar
- 300ml Full Cream Milk
- 900ml Thickened Cream
Method
Preheat the oven to 160ºC
In a saucepan, add enough water so it is about 4cm up the side, then on a low heat place the opened tin of coconut milk into the saucepan and gently heat until it is warm.
In a separate bowl whisk together the egg yolk and sugar. When the coconut milk is ready, addd this and give it a good whisk. Then add the milk and cream and mix thoroughly.
Pour the mixture into ramekins leaving about 1cm at the top. In a baking dish, put some water and carefully place the ramekin pots in, not allowing any water to enter the pots.
Cook in the oven for 45 minutes, you will know when they are ready as the centre is slightly wobbly.
Set aside to cool down, still in the hot water.
When you are ready to serve the Crème Brûlée, sprinkle 2 teaspoons of sugar across the top, spreading evenly. Use a domestic blowtorch to torch the sugar on top until it becomes golden brown and caramelized in the form of toffee.
If you don't have a blowtorch you can achieve the same effect by placing the crème brûlées under a grill.
