Enjoy A Fresh Asian Dinner At Dusk (Part 4) - No-bake coconut crème brûlée

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No-bake coconut crème brûlée

I like my crème brûlée to be shallow, so you get plenty of the caramelised topping – so I use a sur le plat dish, which is a shallow gratin dish. This makes a sharingsizedcrème brûlée, but of course you can make it in small ramekins if you prefer.

·         Serves 4 

·         Prep 5 mins plus at least 2 hrs infusing and chilling

·         Cook 20 mins

Ingredient

·         200ml/7fl oz double cream

·         300ml/½pt coconut cream

·         3 lime leaves, torn

·         1 vanilla pod, split down the centre and seeds scraped out

·         6 egg yolks

·         50g/2oz golden caster sugar, plus extra for brûlée topping

·         1 tbsp cornflour

Recipe

·         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.)

Per serving 590 Kcals, Protein 6g, Carbs 27g,  Fat 51g, Sat Fat 33g, Fibre none, Sugar 23g, Salt 0.1g

Tips

·         Make the crème brûlée and leave to chill overnight.

·         In the morning, prepare the chilli, garlic and palm sugar mix for the tofu.

Description: No-bake coconut crème brûlée

No-bake coconut crème brûlée

 
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