Coconut orange crème brûlées
Delicious and creamy dessert spoil!
Serves 6
4 extra-large egg yolks
125 ml (105 g) castor sugar
125 ml fresh cream
400 g can coconut milk
60 ml (¼ cup) fresh orange juice
30 ml (2 Tbsp) cornflour
30 ml (2 Tbsp) water
5 ml (1 tsp) vanilla essence
about 100 ml castor sugar, for topping
- Beat egg yolks and castor sugar together until thickened and pale in colour.
Gently heat cream and coconut milk in a medium, heavy-based saucepan, to just below boiling point. Pour some of the cream mixture into the egg mixture, stir, and then return the mixture to the saucepan. Add orange juice. - Dissolve cornflour in water, add to saucepan and heat for a few minutes over low heat, stirring, until the custard coats the back of a spoon. Do not boil or the custard will curdle. Add essence.
- Strain custard and pour into six single-serving ramekins. Place in a baking pan, filled one-third with lukewarm water. Bake in a preheated oven at 150 °C for 40 – 45 minutes, until just set. Remove ramekins from baking pan and leave to cool. Chill in refrigerator for several hours or overnight.
- Sprinkle each ramekin with about 15 ml castor sugar to form a thin layer on top of custard. Use a blowtorch to brown and caramelize the sugar. Alternatively, place the ramekins in a baking dish and surround with ice cubes to prevent the custard from curdling. Place under the grill until the sugar caramelizes. Remove from heat and allow the sugar to harden slightly. Serve with fresh orange segments and coconut shavings.
Variations
Divide 150 g frozen raspberries between the ramekins as base, before filling them and baking the custard.
Making your own coconut milk is easy – just soak desiccated coconut in warm milk, soak and strain to use the milk.