Coconut Creme Brulee with Hot Cherries
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 10 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 egg yolks, (fresh)
- 1 packet vanilla sugar
- 75 grams sugar
- 200 ml coconut milk, unsweetened (can)
- 100 g cream
- 125 ml milk
- 0.5 ½ glass cherry (s)
- 4 cl port wine, (to taste)
- 1 teaspoon cornstarch
- 4 teaspoons sugar, brown
- 2 tablespoon desiccated coconut
Print Recipe
Pin Recipe Instructions
- Mix egg yolks, vanilla sugar and 75 g sugar. Add coconut milk, cream and milk. Stir until the sugar is sure to dissolve.
- Place 4 flat, oven-safe molds (preferably creme brûlée molds) on a drip pan. Pour coconut cream into the molds. Pour in enough boiling water until the molds are about 2/3 in the water. Let stand in the preheated oven (electric stove: 125 degrees, convection: 100 degrees) for about 1 hour. It is best to let the cream cool overnight in the refrigerator.
- Drain the cherries, collecting the juice. About 100 ml of juice are enough. Mix the starch with 1 tablespoon of juice. Bring the rest of the juice to the boil - if you like, you can add a little more port wine. Stir in the starch, then heat the cherries in it.
- Sprinkle the cream with brown sugar and caramelize with a burner (or under a hot grill). Garnish with cherries and desiccated coconut.
- A great dessert with which you can impress your guests, but which is very simple to prepare.
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