Crème Brulee with Creamy Coconut

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.

Coconut Cream - Homeology

Here is my Crème Brulee with a Tropical Touch:

  • 5 Egg yolks
  • 1 can Coconut cream (400ml)
  • 3 tbsp honey
  • Salt
  • 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:

  • Strawberry
  • Passion fruit
  • 2 Ginger Cookies
  • 1 tbsp Castor sugar

Coconut Creme Brulee with Ginger Cookie Crumble and Passion Fruit - Homeology



To Make:

  1. Preheat the oven to 160°C.
  2. Separate the eggs. (Keep the egg whites to make something meringue-y or a to make a fluffy Frittata)
  3. Beat the egg yolks and honey until creamy.
  4. Heat up the coconut cream, vanilla and salt on a low heat. Once it starts to simmer remove from heat.
  5. Slowly (teaspoon by teaspoon) blend ½ cup of the warm cream into the egg mixture.
  6. 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.
  7. Boil the kettle.
  8. Pour the custard into clean ramekins.
  9. Place the ramekins on a deep oven dish.
  10. Add enough hot water until it covers the ramekins up to half way.
  11. Put in the oven for 40 – 60 minutes. Or until the custard is just set – still wobbly. (Mine took 55min).
  12. Once they’re done, refrigerate for 1 hour minimum.


The Crunchy Top:

  1. Finely crumble ginger cookies and mix with castor sugar.
  2. Give the custards a light dusting.
  3. Use a blow torch to caramelize the sugar top or place the ramekins underneath a broiler for 5 minutes.

Coconut Cream Creme Brulee with Ginger Cookie Crumble - Homeology

Serve with fresh strawberry, passion fruit or as it is!


Happy Eating!


Boozy Meringue-topped Trifle for Non-Trifle-Lovers!

This month, Germarie asked me to make a trifle that went with her theme of playful things that are a little bit out of the box, a little bit different, something definitely fun. Thank goodness for that, because I’m no trifle fan! There’s something about the texture of the cake crumbs together with the other moist ingredients that just don’t do it for me. Maybe it has something to do with the fact that it’s served cold, as I have no problem with sticky toffee pudding and custard for example. But trifle? No. I find it more than just a trifle off-putting. So I embarked on a quest for a non-traditional trifle-type dessert that resulted in this deliciously boozy, meringue-topped trifle version of a recipe I found. Omitting the alcohol and sticking to normal jelly would obviously make this an ideal child-friendly dessert. Whichever way you decide to go, rainbow away and enjoy!

Boozy Meringue-topped Trifle for Non-Trifle-Lovers


Equipment: An electric mixer/food processor, whisk, 1 small and 1 medium saucepan, sugar thermometer, heat-proof bowls, trifle dish


For the boozy peach jelly:
125ml hot water
20ml gelatine granules
375ml peach Schnapps
375ml cold water
Few drops orange gel colour

For each of the other jellies:
Pre-packed jelly mixes in your choice of colours

For the custard:
45ml Custard powder (Moir’s in my case)
45ml sugar
500ml milk

For the meringue:
85ml sugar
63ml water
2 egg whites
30ml caster sugar
¼ tsp cream of tartar
½ tsp vanilla essence


Instructions for the boozy jelly:
• Pour the hot water into a large bowl, then add the gelatine granules.
• Stir briskly with a fork until dissolved.
• Add the peach schnapps and cold water, then mix thoroughly.
• Refrigerate uncovered until set.

Instructions for the other jellies (according to packet instructions, which are in my case):
• Dissolve contents of packet in 225ml boiling water – stir well until no more granules are visible.
• Add 225ml of cold water and mix thoroughly.
• Refrigerate uncovered until set.

Instructions for the custard*:
• Measure out 500ml milk in a measuring jug, then pour all but about 50ml into a small saucepan.

• Mix 45ml custard powder and 45ml sugar with the 50ml milk in the jug.
• Bring the remaining 450ml to the boil in a saucepan.
• Once it’s boiled, pour the hot milk into the custard mixture, while stirring well.
• Return the mixture to the saucepan and bring to a slow boil while stirring continuously, until the desired thickness is reached.
• Remove from heat and allow to cool.*


To assemble:

• Remove all chilled jellies from the fridge, then stir each with a fork to break up the jelly.
• Choose the first two that will go at the bottom of the trifle, then layer them in the trifle dish in the order of your preference. Start from the sides and work inwards, evening out each layer as much as possible before starting on the next.
• After 2 jelly layers, add a layer of custard.
• Top with the remaining 2 jellies.
• Return trifle dish to the fridge.

Instructions for the meringue:
• Place sugar and water in a small saucepan, stirring to dissolve the sugar.
• Bring to a boil while stirring, but stop stirring once the mixture boils. Monitor the temperature, ensuring it reaches 120ºC.
• Whisk egg whites, caster sugar & cream of tartar to soft peaks.
• Very slowly, while beating, pour the hot sugar syrup in a very thin stream over beaten egg whites.
• Continue beating until egg whites are stiff and glossy.
• Remove trifle dish from the fridge, then dollop the Italian meringue over the set trifle and use a blowtorch to brown the edges of the meringue.

Cook’s notes:
* You could, of course, use shop bought custard, but I prefer the taste of homemade. At least the homemade-from-powder variety… if you’re an all-out kitchen goddess, I’m sure your made-from-scratch egg custard will work wonderfully!
* I’ve opted for medium thickness custard so that the custard layer won’t run into the jelly layers below it. But you can tailor your custard to your preference.

Winter Warmers: traditional and tangy vinegar pudding

The days for warm puddings are getting fewer but my yearning for weekends spent in front of the fireplace has not yet been satisfied. While I am clinging on to winter, I find myself searching for traditional comfort food more and more. It was on one of these recipe-hunting adventures that I found this traditional dessert in my trusty old Kook & Geniet (Cook & Enjoy). It is filled with amazing old-school South African recipes and reminds me of Sunday lunch at my gran’s house.  As my neighbour pointed out when I told her of my intention to make this for our lunch on Woman’s Day, the term “vinegar pudding” is really a contradiction in terms. But this delicious, warming pudding is filled with sweet and tangy goodness that will make you want to lick out the bowl.

For the sauce, you will need:

  • 500ml water
  • 500ml sugar
  • 125ml vinegar (plain white spirit vinegar is fine)

For the pudding, you will need:

  • 25ml butter
  • 125ml sugar
  • 2 eggs
  • 375ml cake flour
  • 10ml fine ginger (I didn’t have ginger, so I substituted with cinnamon which was great!)
  • pinch of salt
  • 5ml bicarb
  • 2.5ml nutmeg
  • 30ml apricot  jam or honey


  • First, make the sauce: Cook the water, vinegar, and sugar together in a small saucepan until all the sugar had dissolved. Leave to cool, and then pour into a greased oven dish.
  • Preheat the oven to 180°C.
  • Beat the butter and sugar together, and then add the eggs.
  • Sift together the dry ingredients, and add to the butter mixture.
  • Add the jam or honey and stir well.
  • Spoon the thick dough into the dish with the sauce – no need to mix anything!
  • Bake for 30 – 40, until the pudding is beautifully brown on top.

When you dish it up, drizzle with a spoon full of the sauce. Serve with a hearty dollop of warm custard or whipped cream and enjoy.

Happy baking!

The pretty bowls were a gift from my sister – aren’t they just lovely!! x