Passionfruit & Coconut Crème Brûlée
Creamy coconut custard meets tangy passionfruit in this tropical take on the French favourite.
What do I need?
- 80 g desiccated coconut
- 80 mL coconut milk
- 320 mL thickened cream
- 6 passionfruit
- 80 g caster sugar, plus extra for topping
- 5 large egg yolks
How do I make it?
Preheat oven to 150°C (130°C fan-forced). Place coconut in a dry frying pan over medium heat and toast for 2–3 minutes, stirring often, until deep golden and fragrant. Reduce heat to low, stir in coconut milk and cream, bring just to a simmer, then remove from heat.
Halve the passionfruit and scoop pulp into a heatproof bowl. Whisk in sugar and egg yolks. Gradually whisk in the warm coconut mixture until smooth. Strain through a fine sieve into a jug, pressing solids with the back of a spoon to extract as much liquid and flavour as possible.
Divide the mixture evenly among six heatproof ramekins. Place ramekins in a deep roasting pan and pour in enough just-boiled water to come halfway up the sides. Bake for 35 to 40 minutes or until just set with a slight wobble in the centre. Custards should not brown on top.
Remove from oven and leave ramekins in the water bath for a few minutes. Carefully lift out, cool completely, then refrigerate for at least four hours or overnight.
Sprinkle each custard with a thin, even layer of sugar. Use a blowtorch to caramelise. Repeat if you prefer a thicker caramel crust. Serve immediately.
