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No Bake Coconut Creme Brûlée

Recipe by Iron Chef Shellie

Serves 4.

  • 300ml coconut cream
  • 200ml double cream
  • 1 tsp vanilla bean paste
  • 6 egg yolks
  • 50g coconut sugar, plus 1 tbsp extra
  • 1 tbsp corn flour
  • 1/4 cup caster sugar
  1. 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.
  2. 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.
  3. Pour the mixture through a sieve and then divide amongst 4 cream brûlée dishes. Chill overnight.
  4. 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.

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