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No-bake coconut crème brûlée

Ingredients

  1. Step 1 200ml double cream
  2. Step 2 300ml coconut cream
  3. Step 3 3 lime leaves , torn
  4. Step 4 1 vanilla pod , split down the centre and seeds scraped out
  5. Step 5 6 egg yolks
  6. Step 6 50g golden caster sugar , plus extra for brûlée topping
  7. Step 7 1 tbsp cornflour
No-bake coconut crème brûlée
Calories: 590 Carbohydrate: 27 g Protein: 6 g Fat: 51 g
Cook time: 25 minutes Prep time: 5 minutes Total time: 30 minutes Servings: 4

TAGS

Dessert Coconut dessert Crème brûlée Dinner party dessert idea Indulgent John Torode

Directions

  1. Step 1 In a pan, heat the cream, coconut cream, lime leaves, vanilla pod and seeds to just below boiling point. Leave to infuse for 1 hr, or chill overnight if you have time. Bring back to temperature before continuing.
  2. Step 2 Whisk the egg yolks, sugar and cornflour in a bowl. Slowly add a ladle of the hot cream to the egg mixture, whisking constantly. Pour the egg mixture into the pan with the cream and cook over a low heat for 8-10 mins until thick, stirring continuously - the mixture should be much thicker than a classic custard at this stage, but don't take it too far or the eggs in the custard will curdle.
  3. Step 3 Pour through a sieve into the crème brûlée dish. Chill overnight, or for at least 1 hr until the custard has set.
  4. Step 4 To serve, sprinkle caster sugar over the top of the custard and caramelise with a blowtorch. (Do not caramelise under a grill as it takes too long and the custard will melt.)