Melbourne's #1 Food Market

No Bake Coconut Creme Brûlée

Serves 4.

In a saucepan add the coconut cream, double cream and vanilla bean paste and over a medium head bring to just below boiling. Remove from heat.
In a separate bowl, whisk egg yolks, sugar and cornflour until most of the sugar has dissolved. Slowly add a quarter of the hot cream mixture into the egg mixture, whisking constantly. Pour the egg mixture back into the saucepan with cream and whisk constantly for 6-8 minutes until thick, custard consistency.
Pour the mixture through a sieve and then divide amongst 4 cream brûlée dishes. Chill overnight.
To serve your Coconut Creme Brûlée, remove them from the fridge. Mix together the extra coconut sugar with caster sugar in a small bowl and sprinkle over the top of the custards. Caramelise with a blow torch and serve immediately.