Coconut crème brulee
- 1¾ cups skim milk
- ¹⁄³ cup skim condensed milk
- 1 teaspoon coconut essence
- 1 egg
- 2 egg yolks
- 2 tablespoons brown sugarlight brown cane sugarX
- mixed fresh berries, to serve
1 Preheat oven to 180°C. Place four ¾ cup-capacity ramekins in a baking dish.
2 Place milks in a saucepan, gently stirring to combine. Bring to the boil over high heat, then remove pan from heat. Stir in coconut essence. Add egg and egg yolks, stirring to combine. Strain mixture into ramekins. Pour boiling water into baking dish to come halfway up sides of ramekins. Place dish in oven and bake for 30 minutes or until custard is firm. Allow to cool, then transfer ramekins to fridge and chill for 6 hours, preferably overnight.
3 Preheat grill to high. Sprinkle sugar evenly over custards, then smooth surface with finger. Grill until caramelised. Serve topped with berries.
To help keep these cool when caramelising, place ramekins on a baking tray and surround with ice cubes when grilling.
Nutrition Info (per serve)
Total fat 5.5g
–Saturated fat 2.2g
Dietary fibre 0.2g
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