Coconut crème brulee

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Jeremy Simons

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Raise your dessert game by mastering this surprisingly easy French classic. It's a winning combination of silky custard, crackly tops and fresh, juicy berries.

Serves: 4

Time to make: 45 mins , plus 6 hours chilling

Hands-on time: 10 mins

Ingredients

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1¾ cups skim milk
¹⁄³ cup skim condensed milk
1 teaspoon coconut essence
1 egg
2 egg yolks
2 tablespoons brown sugarlight brown cane sugarX
mixed fresh berries, to serve

Instructions

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1 Preheat oven to 180°C. Place four ¾ cup-capacity ramekins in a baking dish.

2 Place milks in a saucepan, gently stirring to combine. Bring to the boil over high heat, then remove pan from heat. Stir in coconut essence. Add egg and egg yolks, stirring to combine. Strain mixture into ramekins. Pour boiling water into baking dish to come halfway up sides of ramekins. Place dish in oven and bake for 30 minutes or until custard is firm. Allow to cool, then transfer ramekins to fridge and chill for 6 hours, preferably overnight.

3 Preheat grill to high. Sprinkle sugar evenly over custards, then smooth surface with finger. Grill until caramelised. Serve topped with berries.

HFG tip

To help keep these cool when caramelising, place ramekins on a baking tray and surround with ice cubes when grilling.

Nutrition Info (per serve)

Calories 186cal

Kilojoules 776kJ

Protein 9.6g

Total fat 5.5g

–Saturated fat 2.2g

Carbohydrates 24.6g

–Sugars 24.6g

Dietary fibre 0.2g

Sodium 101mg

Calcium 178mg

Iron 0.8mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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