Coconut Creme Brulee

Rich and velvety smooth with a crunchy sugar topping

Makes 10-12

Ingredients

• 500ml Millac Coconut Cream
• 500ml Millac Gold
• 6 medium egg yolks
• 1 tsp vanilla extract
• 100g caster sugar, plus extra for topping

Method

• Preheat the oven to 150°C, Gas 2.
• Stir the Millac Coconut Cream into the Millac Gold and heat gently (on the hob or in the microwave) until hot but not boiling.
• Beat together the egg yolks, vanilla extract and 100g caster sugar until the consistency is thick and the colour is light and creamy. Gradually pour in the hot liquid, stirring continuously, until evenly mixed.
• Stand 10-12 individual, flameproof, ramekin dishes in a roasting tin and divide the mixture evenly between them. Carefully pour hot water (from the kettle) into the tin until it comes half way up the sides of the dishes.
• Put into the hot oven and cook for 50-60 minutes until set (the top surface should not be allowed to colour). Remove the dishes from the tin and leave to cool before refrigerating for several hours or, preferably, overnight.
• Shortly before serving, sprinkle about 1 tsp caster sugar evenly over the top of each dish and put under a (preheated) hot grill for about 2 minutes until the sugar turns to a dark-golden caramel (alternatively, use a gas cook's torch in sweeping movements over the surface of the sugar). Leave to cool and chill until ready to serve.

Add your own touch

Add a little rum or coconut liqueur to the mixture at the end of step 3.

Serve with

Thinly sliced ripe fruit, such as mango, papaya or peach, or fresh raspberries or strawberries - arranged alongside the dish with a small sprig of fresh mint and a light sprinkling of sifted icing sugar.