I’ve had an obsession with crème brulee since the first mouthful. The creaminess, the sweetness and the crunch! But now, all the creaminess and sugary goodness leaves me feeling not all that great. So, to soothe my addiction craving I’m making a healthier alternative. But my, oh my! This coconut hybrid might be better than the original – dare I say it! I doubt life can get any better than this.
Here is my Crème Brulee with a Tropical Touch:
- 5 Egg yolks
- 1 can Coconut cream (400ml)
- 3 tbsp honey
- 3 tsp vanilla
The great thing about making your own cream custard base is that you can use it as you would a normal custard, or make a crème caramel or crème brulee.
For the top:
- Passion fruit
- 2 Ginger Cookies
- 1 tbsp Castor sugar
- Preheat the oven to 160°C.
- Separate the eggs. (Keep the egg whites to make something meringue-y or a to make a fluffy Frittata)
- Beat the egg yolks and honey until creamy.
- Heat up the coconut cream, vanilla and salt on a low heat. Once it starts to simmer remove from heat.
- Slowly (teaspoon by teaspoon) blend ½ cup of the warm cream into the egg mixture.
- Slowly add the rest of the cream to the egg. Don’t blend it too vigorously because it will cause bubbles that you don’t want.
- Boil the kettle.
- Pour the custard into clean ramekins.
- Place the ramekins on a deep oven dish.
- Add enough hot water until it covers the ramekins up to half way.
- Put in the oven for 40 – 60 minutes. Or until the custard is just set – still wobbly. (Mine took 55min).
- Once they’re done, refrigerate for 1 hour minimum.
The Crunchy Top:
- Finely crumble ginger cookies and mix with castor sugar.
- Give the custards a light dusting.
- Use a blow torch to caramelize the sugar top or place the ramekins underneath a broiler for 5 minutes.
Serve with fresh strawberry, passion fruit or as it is!