Ingredients
- 8 egg yolks
- 40g sugar
- 240ml Kara UHT Coconut Cream
- 240ml fresh cream
- A pinch of salt
- Brown sugar
Creme Brulee with Coconut Cream
Method
- Preheat the oven to 170 degC.
- Whisk the egg yolks and sugar together until light.
- Add Kara UHT Coconut Cream, fresh cream and salt, whisk till combined.
- Pour into 8 ramekins and place ramekins in a baking dish, fill dish with boiling water halfway up the sides.
- Bake for 30 to 40 minutes, or until centre are barely set. Cool completely.
- When ready to serve, top each custard with about a teaspoon of brown sugar in a thin layer.
- 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.
- Serve within two hours.
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