NO-BAKE COCONUT CRÈME BRÛLÉE

No-bake coconut crème brûlée image

An Asian-inspired crème brûlée, infused with flavours of coconut, lime and vanilla. The perfect end to a Thai main course.

Provided by John Torode

Categories Dessert

Time 25m

Number Of Ingredients 7

Ingredients

200ml double cream
300ml coconut cream
3 lime leaves , torn
1 vanilla pod , split down the centre and seeds scraped out
6 egg yolks
50g golden caster sugar , plus extra for brûlée topping
1 tbsp cornflour

Steps:

In a pan, heat the cream, coconut cream, lime leaves, vanilla pod and seeds to just below boiling point. Leave to infuse for 1 hr, or chill overnight if you have time. Bring back to temperature before continuing.
Whisk the egg yolks, sugar and cornflour in a bowl. Slowly add a ladle of the hot cream to the egg mixture, whisking constantly. Pour the egg mixture into the pan with the cream and cook over a low heat for 8-10 mins until thick, stirring continuously - the mixture should be much thicker than a classic custard at this stage, but don't take it too far or the eggs in the custard will curdle.
Pour through a sieve into the crème brûlée dish. Chill overnight, or for at least 1 hr until the custard has set.
To serve, sprinkle caster sugar over the top of the custard and caramelise with a blowtorch. (Do not caramelise under a grill as it takes too long and the custard will melt.)

Nutrition Facts : Calories 590 calories, Fat 51 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 23 grams sugar, Protein 6 grams protein, Sodium 0.1 milligram of sodium