An update to the classic Crème Brûlée made by using rich Coconut cream. This is a great alternative if you are lactose intolerant. The cold creaminess of the baked coconut cream together with the crunch of the sugar brûlée is pure magic.

Presented by Karen Ahmed. Music courtesy of the Audio Network. Part of the Tastemade Network.

All recipes: bit.ly/KravingsChristmas

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About KRAVINGS Food Adventures
Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow.

She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time!

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You can find the whole recipe here - [ Ссылка ]

Ingredients

2 cups canned Coconut Cream
4 Egg yolks
1 whole Egg
1/2 cup Sugar
Extra sugar – 1 tsp per mason jar

Process

Beat the Eggs together with the Sugar

Heat the cream to a gentle simmer

Temper the Eggs by slowly pouring in the cream and whisking at the same time

Pour into mason jars or ramekins

Add to a oven proof container and pour in hot water to create a water bath

Bake at 350 degrees for 30 mins

Remove from the oven, cover and refrigerate for 4 hrs to overnight

When ready to serve, pour in the sugar on the top of the custard and caramelize the sugar using a brûlée torch.

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