Preparation time: 30 minutes
Who doesn't like crème brûlée? Surprise your guests with this coconut crème brûlée! This recipe is great for any special occasion.
- 4 egg yolks
- 30g granulated sugar
- 200 ml fresh whipped cream
- 200 ml coconut milk
- 1 tsp vanilla extract
- 1 pinch of salt
- 4 Tbsp cane sugar
- Fresh fruit
- Mint leaves
- 4 small oven dishes
- Crème brûlée torch
- Deep oven plate
- Plastic wrap
Preheat the oven at 150°C.
Put the egg yolks in a mixing bowl, and add the sugar, salt and vanilla extract. Mix until the egg yolks are light.
Heat the whipped cream with the coconut milk in a small pan. Mix all well. Set aside and let it cool for a while. Add the boiled coconut mixture to the egg yolks little by little, and mix all well. Then sift the coconut mixture through a fine sieve.
Warm water bath
Put the small oven dishes in a large oven plate. Divide the coconut mixture over the small dishes, then add the water to the large plate.
Put the small dishes with the warm water bath in the oven for about 30 to 40 minutes until the edges of the mixture have solidified. The baking time depends on the height of the small dishes.
Take the small dishes out of the warm water bath and let them cool on a tray. Then cover them and put them in the fridge for at least 2 hours or an entire night.
Take off the plastic wrap and dry with a paper towel if necessary. Divide the sugar over the dishes and caramelize the sugar using the torch.
Garnish with fruit and mint leaves.