Passionfruit and coconut creme brulee
Surrounding the ramekins with ice during grilling helps to keep the brûlées cold while the sugar melts.
¼ cup(s), (60ml)
1 can(s), (coconut)
- Preheat oven to 180°C or 160°C fan-forced. Place four ¾-cup (185ml) capacity ramekins in a large baking dish.
- Whisk egg, egg yolks, caster sugar and passionfruit in a medium bowl until smooth. Place evaporated milk in a small saucepan over medium heat and bring to the boil. Gradually whisk hot milk into egg mixture. Pour custard into a heatproof jug.
- Divide custard among ramekins. Pour enough boiling water into baking dish to come halfway up sides of ramekins. Bake for 25–30 minutes or until firm to touch. Remove ramekins from baking dish and cool for 20 minutes. Refrigerate overnight.
- Preheat grill on high. Place custards in shallow flameproof dish filled with ice cubes. Sprinkle each custard with 1 teaspoon palm sugar. Using your finger, gently smooth sugar over surface of each custard. Grill until tops of crème brûlées caramelise. Serve.
TIP: You will need 3 medium fresh passionfruit for this recipe.