Coconut Crème Brûlée
An Original Recipe by Not Quite Nigella
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400ml/14flozs tin of coconut cream
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4 egg yolks
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1/2 cup caster sugar plus 4 tablespoons sugar to sprinkle on later
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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 :) )
Step 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.
Step 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.
Step 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!