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No-bake coconut crème brûlée

No-bake coconut crème brûlée

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving


  • 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


  • 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.)

Goes well with

Recipe from Good Food magazine, August 2014

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