An email arrived in my inbox one day. It asked me if I had ever thought of doing television work and if I would like to come in for an audition. They were looking for “fresh” talent (read: unknown nobody) and the role would be relating to food. Curious, I answered in the affirmative and they said that they would call the next day with some details and just “to discuss things.” I gave them my phone number and figured they would probably start with a phone interview.
As I was going out that night, I started to get ready. I was brushing my teeth when the phone rang. I thought to myself “Wouldn’t it be funny if that was them and I answered the phone sounding incoherent with a mouthful of toothpaste and they just thought I had really, really poor enunciation.”
“Harraaccch” I said with a foamy mouthful of toothpaste.
“Errrr hello, is this….Lorraine?” the voice on the other end said. I could almost picture her expression of dismay.
“Yessssh” I answered rushing towards the bathroom to spit out the toothpaste.
“It’s Ramona from the production company…” she said.
“Oh crap” I said to myself enunciating in my head perfectly.
“Haaggonnnggg arrr haaaas toooshpassshhtee um maaa maaasssh” I said and quickly spat the toothpaste out and rinsed.
Trying to sound as normal as I could, I got back on the phone. I could hear the relief in her voice. Having ascertained that I could actually enunciate words properly we set up a meeting to do a screen test. I did a recipe demo and there were positive words, someone even said “a natural for tv” (although that could have been politeness). So I waited. And waited and waited. I was down to the final four food people.
Sadly, I didn’t end up getting the part – it turns out that they didn’t want to go with fresh talent after all and hired a well known chef with television experience. However all was not lost and there is other news! I did film something else that is rather exciting that I’m hoping to share with you very soon! I just finished the voice over for it last week and I can’t wait to share it with you 
What does that have to do with creme brulee? Well, the next time I was “caught out” was when I was eating this coconut crème brûlée. I was tasting it (for research purposes) and the phone rang. I considered not picking up the phone – after all I was practically making out with the luscious brûlée. It had a silky coconut cream with a crunchy sugar top. Sometimes, you just don’t want to be interrupted and you should just let the phone ring.
This is a simple dessert with only a few ingredients. Using just coconut cream allows this dessert to be dairy free without losing any of that creamy lusciousness that you always associate with crème brûlée and yet the coconut flavour is light and subtle. By all means you can add coconut extract or sprinkle some toasted coconut on top if you want a loud, proud coconut dessert. I served this as the last rays of summer streamed through the window and used some summer fruit that will no doubt soon disappear. Plus, and I am morbidly curious so I had to do the maths, coconut cream is about half the fat and calories of regular cream so there’s no excuse to not dig up the blowtorch and do some Flashdance blowtorch moves!
So tell me Dear Reader, would you ever want to be on television, movies or radio? And who do you think is a good presenter on either and who do you think is not doing such a great job? 
P.S. Does anyone remember Wallpaper Wednesdays? Ahh those were the times! I’ve decided to revive the Wallpaper Wednesday tradition so with that, please find your first Wallpaper Wednesday for 2012! I hope you like it
Lots of love,
Lorraine
xxx
Instructions to set as wallpaper
Windows:
- Click on the file and a larger version should appear.
- Click on it with your right mouse button. A Windows menu should pop up.
- Click on ‘Set as Wallpaper’ or ‘Set as Background’.
- Your wallpaper should automatically appear on your desktop.
Mac:
- Click on the file and a larger version should appear.
- Choose ‘Download Image to Disk’ and save the image.
- Open ‘Appearance’ in the control panel.
- If you already have wallpaper set on your Mac, click on ‘Remove Picture’ and then ‘Select Picture’.
- Choose your wallpaper and click on ‘Set Desktop’.
- Your wallpaper should appear on your Desktop.
Coconut Crème Brûlée
An Original Recipe by Not Quite Nigella
- 400ml tin of coconut cream
- 4 egg yolks
- 1/2 cup caster sugar plus 4 tablespoons sugar to sprinkle on later
- Fruit to serve it with (optional)
You will also need some ramekins and a large baking tray with sides that will act as a water bath and a blowtorch (I’ve never been able to do the brulee top with a grill but by all means if you have please use it )
1. Preheat oven to 120C and put a kettle-ful of water on to boil. Heat the coconut milk until almost boiling. Meanwhile whisk together the egg yolks and 1/2 cup of caster sugar until foamy and light. Once the coconut milk is ready, pour a little of it (1/2 a cup or so) into the egg yolk mixture to temper it. Keep adding the egg yolks in batches until you get a smooth, creamy consistency and all of the yolks are added.
2. Pour these into the ramekins-I had large, shallow ones but you can use smaller ones (the smaller ones will require less time in the oven). Place the ramekins on the baking tray and pour the boiled water around them so that they reach as far up as the custard reaches. Bake slowly on this temperature for 30-40 minutes until the edge starts to set-it won’t set hard, it will just start to. Then cool down for 30 minutes and then refrigerate for a few hours or overnight.
3. Once chilled, it should be more set. Sprinkle the sugar on top-I find the sugar absorbs so if you’re doing a large shallow dish like I am, sprinkle sugar over a quarter and then blowtorch it and then do the rest. Otherwise it might soak in and you won’t get that lovely crunchy crust that everyone enjoys smashing to smithereens – call it sanctioned dessert rage!
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101 Comments | Add your own
Wait. You can make creme brulee with coconut? Where has this been all my life?
I’ve been waiting for this post
I really like creme brulees ~ and was thinking to myself what’s the twist hehe YAY it’s coconut!
I really like how it’s dairy free too because I realise there are so many people with food intolerances
Wow you just filmed something?!? I’m SUPER excited about watching it! When do we get to see it?
Hmmm on the top of my head…i can’t really think of anyone who’s a great presenter…
I didn’t know there was a wallpaper wednesday
It’s a fantastic idea!
You hit me right on: creme brulee is my absolute favorite, although I didn’t try it with coconut, but I am sure it is delicious. I don’t care about all other sweets out there, but creme brulee… mmm… goood, heavenly good! TV? well, I don’t watch tv lately, thanks to Netflix and Amazon Prime I can choose my fav shows and watch it when I want. Thanks to you, I’ve been watching Anthony’s No Reservation for the last week.
oh my! This coconut creme brulee sounds like a winner!! I love your addition of coconut to it! Recipe looks quite simple too! yumm!! Bookmarking this for sure!
Fantastic looking creme brulee. When I saw this on instagram, I was just drooling all over. I adore coconut-y desserts.
When I was a kid, I’ve always wanted to work in television, to become news reporter. I still want to work in media, in general, but more related to food I think.
My friends and I have been having fun making videos of me cooking… it’s terrifying but kinda fun
Mmmmhhh, delicious! that is something I really love.
Nice clicks with the new background.
Cheers,
Rosa
Congrats on the voice over, sounds exciting!
Yum!!! I love everything coconut! Bookmarking this recipe- thanks! I am embarrassed to admit that I was on TV, I was tending to a patient and the local film crew turned up to interview the medical team who were late… Very bad time for me to be there.. I got interviewed instead and hours later with hot cheeks saw myself stumble through the interview on TV!’
i really wish summer would be gone. i had enough summer in malaysia (all year long!)
oooh cant wait to hear about your TV appearance!! I am intrigued!
You just decided what I am having for dessert tonight! Thanks Lorraine.
This looks delicious. I can’t wait to hear about what you have been working on
Bliss! What a dessert after my own heart- and dairy free to boot! I think I would have let the phone ring away
I think being on TV would be fun, except for the fact its supposed to add 5 pounds….. So I’d better lose 20 
Howd exciting about the filming, although I’m sure you would have been better than everyone else
Oh wow, cannot believe how simple this recipe is! I usually have the trouble of either undercooking creme brulee or over cooking it. I always worry too much about how the end result would be. So excited to see what’s in store for you
Congrats on your almost tv appearance! I am looking forward to your video coming soon
love the look of this creamy brûlée too!
SO excited for a dairy free creme brulee! But I’m in Canada so I have to be sure the ingredients translate properly. Your ingredients said cream, but your instructions said milk. The 400 mL can I have says milk, it has 11 grams of fat per 60 mL. Is that similar to what you were using?
(PS, thanks to you I very much enjoy weirding out my husband with restaurant recommendations when he is in Brisbane (which I also apparently mispronounce every time!))
I was on tv once when I was a kid. They kept telling me to stop talking with my hands. Don’t think tv is for me
Love this recipe. Great way to finish a meal
That’s so exciting, I can’t wait to hear your news!
I *never* want to be on TV or radio
Love this recipe! I’ve made a baked coconut custard before, but didn’t think to turn it into a brulee after! Brilliant.
I love your stories and you already know I love your blog.
I have submitted your blog to saveur.com in their 2011 Best Food Blog Awards.
Anyone else care to nominate Lorraine? It takes less than 5 minutes and costs nothing.
http://www.saveur.com/food-blog-awards/nominations.jsp
Yumm – just what we’ve been looking for – coconut creme brulee (yay to be dairy free for my daughter). Can you please tell me what the fruit is that has the purple skin, with white flesh and black specks in it – I’m intrigued – I saw it recently in Bangkok but wasn’t able to find out what it was. Thanks
Thank you so much Maureen! That is very sweet of you!
x
A dairy-free creme brulee! You’re a genius! Looking forward to your exciting news..
Hi Nikki-That fruit is called dragonfruit. You peel the skin off and eat the white flesh with the tiny little seeds. It’s really refreshing when it is hot!
Yummy! Another easy delicious recipe!
Sometimes I make my cream caramels with coconut cream. So I must give this coconut crème brûlée a try.
OOOH, I love the sound of coconut brulee. I love anything with coconut in it, it’s so lush. I would hate to be on tv and as for radio, I don’t think I have “the voice” or right sound for it.
Yum! Your creme brulee looks so good. TV is not really my kind of thing but can’t wait to hear what your other filming news is…I’ll stay tuned. And yay for wallpaper Wednesdays, back when I loved reading your blog but never commented haha. Your photo is already gracing my computer screen.
Congrats on making it to the final four! Can’t wait to hear all about what you’re working on. How exciting.
I used to do community radio while I was in high school and at uni. Friend and I had our own show. It was brilliant. I could never do TV (rather people not see me! haha) but would love to do radio again.
As for the coconut creme brulee, looks so good. I’ve yet to make creme brulee before and this recipe looks like the perfect one to try.
Yummy I love both coconut and crime brûlée. No I am too shy to be on telly, but when I was a child and cooking in the kitchen by myself I would pretend to be doing a cooking show. Lol
WOW! So much to love about this post, Lorraine! The coconut creme brulee looks divine. I am definitely making this for dessert for the curry dinner party we’re invited to next week
LOVE the photography and wallpaper Wednesday concept. The toothpaste story had me LingOL and as for being a natural for television…ABSODUPERLUTELY! I’ve often thought you would be FAB on screen, so I’m sure that screen test will lead to other things and I can’t wait to see what’s in store! Thanks for brightening my day 
I can definitely feel Autumn in the blue sky, breezy Sydney air today 
Hi Maureen. I just nominated Lorraine too
See Maureen’s comment above.
Thank you Jaqi!
Laughing to myself as I’m reading your blog this morning Lorraine, too funny. Congratulations on all the opportunities coming your way , well deserved, when is your book release/signing please? Love this recipe and may try it out tonight as I’m having family over for dinner.
I would give the TV thing a try , maybe a commercial or two lol.
Oprah has to be the Queen of TV, she is such a natural, can’t think of any bad presenters but there are definitely a lot of them , haha
I had a coconut creme brulee at a Thai restaurant a few years back and to this day, its still the best brulee I have eaten. Now I can make it with your recipe
YAY!
What a fantastic recipe, Lorraine! Creme brulee is my favourite
I’m not so sure that setting my desktop to show me dessert is such a great idea but I’ve done it anyway. So pretty!
Using coconut cream is a great idea. I read somewhere that you can use it like whipped cream in some instances too. I must look into it!
Looks like a beautiful recipe! So yummy and fresh. After my tropical honeymoon I discovered The Hubby loves anything coconut so this may be a great treat.
By the way – I have no desire to be on TV but working behind the scenes would be cool. Script writer for tv and films perhaps…
Cant wait to try this. Over here in the West the heat just keeps on coming so I will have a few opportunities to give this one a run. Thanks Lorraine
Nice tropical brulee. This might start to become more popular, you may have started a trend!
That’s very exciting about your TV gig and you should be very flattered and encouraged at making it down to the final 4. Production companies are notorious for changing their minds at the last minute and wasting a lot of people’s time unnecessarily like if you think the ratings would be better with a ‘known’ rather than an ‘unknown’ why did you bother auditioning 300 people who were never going to be given the job anyway! But all was not lost – you ended up with a gig anyway! Congratulations and congrats on the great brulee too.
What an easy, yummy-looking recipe. I am definitely flagging this one.
I don’t mind being in fornt of a camera, but hate it when the directions get too complicated–as in “put your hand here, look into the lens, smile, hold, hold, hold…” Arghhhh!
This brulee looks so delish and summery. Good luck with the media gig. Me, I am happy to stay off the box and watch other people, although as a kid I would have given an arm and a leg to be on TV.
I LOVE Creme Brulee, TRUE!
Congrats on your continued successful food adventures too!
I always believe opportunities find their way to you!
And if you don’t get a chance to do one thing, it was because there was something ELSE you are meant to do!! WHOO HOO!
*drooling*
Surprisingly I have been asked on radio and TV quite a few times but always turned it down cause I am far too self conscious.
Don’t tell anyone though, it may destroy my carefully constructed persona. Heh.
Ohh too bad you didn’t get it but I’m looking forward to what you are about to share! I’m not good at public speaking, so no way I could do TV/Radio anything public. I’m amazed at myself that I’m actually blogging.
Your Creme Brulee looks perfect!
This looks divine…what a great idea. Had not thought of summery Creme Brulee…passionfruit with it would be delish!
This recipe looks so delicious, it’s right up my alley! I love the fact that it’s a dairy-free dessert. I love custardy treats but if they include full-fat cream, I get ill unfortunately. Regarding, being in the media, I’ve been on radio three years this month with my foodie segment and more recently started presenting another program. I’m not sure if I’d ever be interested in TV though. I’ve never applied to be a contestant on any TV program. As far as who I think is a good presenter goes, I’d say Luke Jacobs from the X-Factor. When X-Factor started and the news was out that Matt Newton was being swiftly replaced as host.. I wondered who on earth Luke was. (I don’t watch Home & Away). I think he’s done an awesome job on the show
I might get villified by the masses for saying this but for me, Manu Fieldel’s French accent is too strong on #MKR! I often squint my eyes as I try to understand what he’s saying. He often seems over-animated (just my opinion) when he’s standing up, addressing the contestants. When he’s sitting around a dinner table with contestants or hovering around them while they’re cooking, he’s back to his normal self again. 
As host of the TV program ‘Dinner Date’ (I think it was called).. OMGoodness.. I cringed. Sorry Manu. 
P.S. All the very best with your future foodie endeavours.. I wonder what’s coming up then?! Will have to wait and see…
Congratulations on being invited to audition for TV. I think after working in Media in an advertising agency you must be a real ‘people person’ and should do well.
As for TV presenters, I don’t view much, but when Nigella is on I always watch her; she has such enthusiasm about her subject. The same was true of Maggie Beer and Simon Ison. (there seem seems to be a theme here).
If you are appearing on a program that airs in Tasmania I will certainly be watching out of interest.
Argh…… AWESOME!!! Love that you answered the phone with a mouthful of paste, very cool! I would love to be on the box… in theory, however dont like what the camera does to me. I look so big. Vain much right?!
I love the look of your Brulee, however I just cannot stand the taste of them, too eggy. Love the wallpaper though, its beautiful!!!
Look forward to seeing the other thing you filmed!
Love coconut cream – the pictures look great with the papaya and dragonfruit
Important matters first: SO tried to follow Maureen in nominating yours the best food blog: No matter what I did, the form spat ‘incorrect URL’ back at me
! I tried every combination/spacing of your column and got ‘sweet’ nowhere? Anyways, you being on TV etc is just a matter of time as far as I am concerned; ‘there is a time and a place’! 
! Not so far into the future you’ll ‘wow’ all of us in that area also. P’raps it’ll take your book on the horizon 
! Oh, a lovely version of creme brulee naturally!
The coconut creme brulee sounds just heavenly!
Hi Eha, I just wondering, did you put in http://www.notquitenigella.com into the field? It seems to need the whole URL with the http:// part too
Thank you so much for trying!
–Lorraine,
Seriously.
I love love love Creme Bruleeeee. I mean, I could make love w/ it
And coconut would even make it BETTER…OooOOOO.
I think I’m in Loooooooooove. xx
beautiful spin on the creme brulee! And we would have loved you on TV!
I’m going to try this recipe today. I recently inherited my neighbors’ 14 older hens who are still laying 4-12 eggs a day. My husband doesn’t eat many eggs & now only wants egg whites if he eats them. That’s a waste of delicous yolks (I love the yolk most). He’s also gone off comsuming dairy, so this recipe works for me on another level.
Look, everyone – read #53 from Lorraine: YES, I finally got across and yes, it DID need the whole URL. SO, do NOT give up but nominate ‘our lady’ for this!!!
Ooooh, I love creme brulee. I make a coconut one too but take it one step further on the lightness scale and use coconut light evaporated milk.
Thanks for another gorgeous dessert. I’m going to the kitchen.
p.s. can’t wait to hear your exciting news. I love exciting news.
Also followed Maureen’s lead and nominated Lorraine for best food blog. Fingers crossed!
Oh my gosh, a creme brulee that my dairy-not-digesting family could enjoy! Squeeeee!
P.S. This from the girl who just ate her weight in blue cheese at Silo Bakery…
Crème Brulé is one of our favourite desserts and I’m really excited that coconut milk has fewer calories than cream! I shall try this recipe the next time I make this wonderful dessert, thank you, Lorraine.
No, I would not like to be on TV (puts an extra 10lbs on you!) but I did participate in Top Chef Canada last fall, the show should air sometime in March. I stood holding my tummy in the entire time…did I even breathe? I cannot recall!
Sigh.
Yuuuuuum! Thanks so much for the wallpaper, I’ve installed it already…not good for my Masters study but I’ll be sure to make the coconut creme brulee soon, I haven’t had much luck with the regular version it always seems to collapse on me, I think I have my oven too hot?
I really love your stories about your life. The toothpaste part had me chuckling. I’m sorry they didn’y choose you…big mistake, in my opinion. Those coconut creme brulee’s look amazing. I could probably eat creme brulee every day, but then I’d probably keel over for good. Regardless, this one is most definitely bookmarked. Would I ever want to be on TV? NO, I’m too private and I’d be stammering like crazy lol
Hi Chloe-Thanks so much! I’m so glad that you like the wallpaper
With the brulees, to keep the texture silky, bake them as low as possible, around 120C is best and long and low. It’s not set hard when you eat it, especially if you do a lot of blowtorching (haha moi? 
) but it’s an egg custard texture. I hope you like it!
I love anything with coconut. I’ll be making this!
I’m renovating at present and have no kitchen, but can’t wait to try this brulee when I next have a stove. I love brulee and this one looks delicious! Thanks. (PS: Nigella’s fun to watch on TV)
They’re crazy for not picking you. Their loss for sure!
Can’t wait to hear your other news, though. Hmmm, what could it be….
Looking forward to seeing you on TV! The best thing about creme brulee in my book is getting to use a blowtorch. So fun.
That’s an interesting dessert that looks perfect for the horrendously warm weather we’re having right now! Well, if summer’s ending over at your part of the world, it’s just started here!
I love crème brûlée and a coconut version sounds delicious, especially after Asian meals. Shame about the TV audition but I’m looking forward to hearing more about this secret you are keeping!
What a great recipe! Can’t wait to try it! And good luck with your tv surprise. Looking forward to your news.
Love this recipe (but unfortunately do not own a blowtorch) and the wallpaper. I think Jamie Oliver, Nigella and Andrew Zimmern are really good on TV, whereas I do not enjoy Italian cooking programs. They are way to stuffy and educational (i.e. boring yawn). But that is changing now I have noticed.
Brulee and Coconut – heaven! Can’t wait to give this a go!!
This looks delicious and tropical. I cooked on a tv show in Miami once it was fun
That’s a shame about the TV gig but like someone posted above, getting into the top four is awesome anyway and I have no doubt that you would be fabulous on TV!
I do like a green tea creme brulee but a coconut one? Oh MY!
hurrah you have got the dairy out of creme brulee – I just need the eggs out and I might love it – thought I think coconut cream pleases me far more than regular.
Shame you didn’t get the tv gig though probably just as well for me because I miss everything I want to see on tv and I would hate to miss seeing you on the box.
I have a weird relationsship with coconut, I basically like everything from it apart from the desiccated that I really don’t like, so I was relieved when I read this recipe that it was with coconut cream. Looks delicious!
LOVE creme brûlée!
This sounds lovely, perfect as an any time treat
When I was young…ok, it’ doesn’t sound good, I’m not an old woman…anyway, I dreamed to be on TV, the close I was when I participate in a ballet presentation, I was 5 I think.
I really love creme brulee and this looks so delicious – the coconut is a nice twist on a classically awesome dessert =)
As for TV personalities, I used to really like watching Gordon Ramsey’s shows on BBC(A), but now I think he’s sold out completely. So I both thought he was a good personality for a time and now a nothing but a sensationalist
Will have to try this recipe. I’m currently on a dairy free diet so I can feed my intolerant baby. I’ve recently discovered coconut oil and have made some delicious coconut, almond and cranberry muesli bars. Not only is coconut low in fat, but it’s supposed to be SOOOO good for you. The one benefit of my restricted diet is getting back to my pre-pregnancy weight quickly. Just hope I don’t blow out completely when ice cream is back on the menu!
The creme brulee looks lucious!
Only if I could grab it through the monitor now…
and also,
Thank you for reviving WALLPAPER WEDNESDAY!!!!
You made my day!! I love anything and everything coconut
And girl, you’ll get better opportunities. And I can’t wait for the voice over you did. When are you sharing that?
What a delicious flavor for creme brulee. I’m sure you’ll be fabulous on TV. I’ll look forward to it. xoxo Mum
oh why isn’t this sitting close to me right now?!
I always knew I needed a blowtorch… and hadn’t thought of all the flash dance moves that could be done while yielding it
Oh yum, coconut creme brulee, does it get any better than this?
Coconut creme brûlée sounds divine. I might make it right about now!
I am so sure that you will rock the world one day… No doubt to that my friend.
B/W coconut creme brulee, I need to try this one.
What a funny story! I know when the timing is right, you will be absolutely wonderful on TV!
The creme brulee looks amazing! And I think I may just have a can of coconut cream in the back of my pantry.
YUM! i totally want to be on tv, but only if lots of money is involved and i have my very own set of people to fix my hair, face, and wardrobe.
Lorraine, Your coconut creme brulee (I don’t know how to make the accent marks, etc.:))sounds divine and looks like golden goodness. I actually have a little cookbook devoted to creme brulee, but have never made it…yet.
They really should have picked you for the t.v. spot. Not only would they have gotten your recipes and charming personality, but all of your comical stories!
This looks amazing. You madam are a genius
Thanks everyone for the lovely comments and the kind words about the tv show!
xxx
Hi Lorraine…Wah! Made this recipe today but my creme didn’t
set. It was actually runny under the crunchy brulee top
I followed your instructions….perhaps they needed longer in my oven?
Hi Jaqi-Oh no! Did you chill them overnight or for a few hours? They set once chilled
Omg! My lactose intolerant self is rather indebted! Delish!
Can’t wait to hear about the filming… Rather intriguing!
Brilliant! I’ve always associated coconut cream as a dairy product, never really thought about it.. had to do a quick google search to confirm it just then hehe
Love love looove Brulee! I presume its the French coming out in me!
Gorgeous. Can’t go wrong with coconut milk + crunchy brulee top!
Love the new style of photography you’ve used here.
And errr I don’t think you’re an ‘unknown nobody’!
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