No-bake coconut crème brûlée

No-bake coconut crème brûlée

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Prep: 5 mins Cook: 20 mins plus at least 2 hrs infusing and chilling

More effort

Serves 4
An Asian-inspired crème brûlée, infused with flavours of coconut, lime and vanilla. The perfect end to a Thai main course.

Nutrition and extra info

Nutrition: per serving

  • kcal590
  • fat51g
  • saturates33g
  • carbs27g
  • sugars23g
  • fibre0g
  • protein6g
  • salt0.1g


  • 200ml double cream
  • 300ml coconut cream
  • 3 lime leaves, torn
    Lime leaf

    Lime leaf

    ly-m leef

    Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

  • 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


  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.

  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.

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

  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.)

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