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Easy no-bake crème brûlée

No-bake coconut crème brûlée

Easy no-bake crème brûlée

Name: Easy no-bake crème brûlée
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 200ml double cream; 300ml coconut cream; 3 lime leaves torn; 1 vanilla pod split down the centre and seeds scraped out; 6 egg yolks; 50g golden caster sugar plus extra for brûlée topping; 1 tbsp cornflour

John Torode

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Serves 4

More effort

Prep: 5 mins

Cook: 20 mins

plus at least 2 hrs infusing and chilling

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An Asian-inspired crème brûlée, infused with flavours of coconut, lime and vanilla. The perfect end to a Thai main course.

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Ingredients

Nutrition

Units:

MetricUS

200ml double cream
300ml coconut cream
3 lime leaves

torn
1 vanilla pod

split down the centre and seeds scraped out
6 egg yolks
50g golden caster sugar

plus extra for brûlée topping
1 tbsp cornflour

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Nutrition: per serving

kcal590
fat51g
saturates33g
carbs27g
sugars23g
fibre0g
protein6g
salt0.1g

Method

step 1

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.
step 2

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.
step 3

Pour through a sieve into the crème brûlée dish. Chill overnight, or for at least 1 hr until the custard has set.
step 4

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.)

Recipe from Good Food magazine, August 2014

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