It’s Secret Recipe Club time again! This month I was assigned Manu’s Menu. Manuela has tons of mouth-watering recipes on her blog. It was hard to choose just one. I finally decided on this Coconut Creme Brûlée since I had a shiny new kitchen torch that I wanted to test out.
The creme brûlée was really easy to make and this version didn’t require any baking. It tasted fantastic! We both scraped our ramekins clean. It was very creamy – much creamier than other creme brûlée we’ve had. We both said this was the best creme brûlée we ever had. Seriously! Make sure to check out all the other fabulous recipes at Manu’s Menu. I already have several bookmarked.
Quick Coconut Creme Brûlée
280 ml coconut cream (I used Coconut Milk or you can use all cream)
50 ml cream
2 egg yolks
70 gms sugar
1 tbsp flour
2 tsp vanilla (I added this)
2 tbsp brown sugar
Put the coconut cream, cream and half the sugar in a pot and heat it on a slow flame until almost boiling.
Separate the egg whites from the yolks. For this recipe, you will not need the whites.
Lightly whisk the egg yolks, the remaining sugar and flour in a bowl. Remove the cream from the fire and add the egg mixture to it, whisking constantly to prevent the yolks from curdling.
When well mixed, put the pot back on the fire and cook it on a very gentle flame, stirring continuously, until the cream thickens enough to coat the back of the spoon. Remove from heat and stir in vanilla. Pour the mixture into the ramekins and let the cream cool down.
Put it in the fridge for 1 hour. When it is cold sprinkle the top with brown sugar. Melt the sugar either with a blowtorch or by putting the ramekins under the grill. When the sugar becomes caramel brown they are ready. Then let it cool and place the cream back in the fridge for at least 1 hour. Serve cold.