Crème Brûlée with Coconut Milk
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 55 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 7 egg (s), including the yolk
- 2 vanilla pod (s)
- 150 grams sugar
- 300 ml cream
- 300 ml coconut milk
- Cane sugar, brown, for caramelizing
Print Recipe
Pin Recipe Instructions
- Cut and scrape the vanilla pods. Mix the pulp well in a bowl with a little sugar. Add egg yolks and remaining sugar and beat until the mixture turns light yellow. Stir in milk and coconut milk and strain through a sieve. Let rest for at least an hour.
- Preheat the oven to 150 degrees.
- Fill the cream into molds (no higher than 1.5 - 2 cm) and place in the juice pan of the oven, pour boiling water into the juice pan so that the molds are halfway in the water. The cream should be firm after approx. 30-40 minutes.
- Take out of the oven and let cool in the fridge. To serve, sprinkle with the cane sugar and caramelize under the grill or with the help of a gas burner.
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