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Coconut creme brulee with passionfruit syrup
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Prep Time:
405 minutes
Cook Time:
65 minutes
Total Time:
470 minutes
Try a modern update on a traditional French treat - coconut creme brulee!
Ingredients:
  • 270ml can coconut cream
  • 166.65 gm thickened cream
  • 1.10 gm vanilla extract
  • 1 egg
  • 3 egg yolks
  • 107.50 gm raw caster sugar
  • 3 passionfruit, halved (see note)
  • 59.40 gm brown sugar
Instructions:
  • Preheat the oven to 170°C/150°C fan-forced. Combine coconut cream, cream, and vanilla in a small saucepan over medium heat. Warm gently for 10 minutes, stirring occasionally until just heated (not boiling).
  • In a heatproof bowl, whisk together egg, egg yolks, and 1/4 cup raw caster sugar until thick and creamy. Gradually whisk in the cream mixture until well combined. Strain the mixture into a heatproof jug and let it sit for 5 minutes. Skim off any foam on top with a large metal spoon. Place a folded tea towel in a large baking dish, then arrange four 1 cup-capacity ramekins in it. Divide the cream mixture among the ramekins. Fill the baking dish with boiling water halfway up the sides of the ramekins. Bake for 30-35 minutes until the mixture is almost set but slightly jiggly. Cool for 30 minutes, then refrigerate for at least 3 hours or overnight.
  • In a small saucepan over medium heat, combine passionfruit pulp, raw caster sugar, and 1/4 cup cold water. Stir occasionally for 2 to 3 minutes until sugar dissolves. Bring to a boil, then simmer on low for 10 minutes until slightly thickened.
  • Heat the grill to high. Place ramekins in a large baking dish and sprinkle each with 1 tablespoon of brown sugar. Surround the ramekins with ice cubes. Grill for 4 minutes or until the sugar melts and turns golden. Let it sit for 5 minutes before serving with passionfruit syrup.

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