Creme Brulee with Coconut Cream



  1. Preheat the oven to 170 degC.
  2. Whisk the egg yolks and sugar together until light.
  3. Add Kara UHT Coconut Cream, fresh cream and salt, whisk till combined.
  4. Pour into 8 ramekins and place ramekins in a baking dish, fill dish with boiling water halfway up the sides.
  5. Bake for 30 to 40 minutes, or until centre are barely set. Cool completely.
  6. When ready to serve, top each custard with about a teaspoon of brown sugar in a thin layer.
  7. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes.
  8. Serve within two hours.

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