Recipe Coconut creme brulee with passionfruit syrup : Practical and Delicious

Recipe Coconut creme brulee with passionfruit syrup : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Coconut creme brulee with passionfruit syrup. You are currently reading Recipe Coconut creme brulee with passionfruit syrup : Practical and Delicious. This recipe is the creation of the chef Kim Coverdale. Recipe Coconut creme brulee with passionfruit syrup requires 6h 45m, cook 1h 05m and serve 4. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Here's a new twist on a French dessert classic - coconut-infused creme brulee!

Ingredients:

8 Ingredients

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  270ml can Ayam coconut cream
  
  
  


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  2/3 cup thickened cream
  
  
  


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  1/4 tsp vanilla extract
  
  
  


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  1 egg
  
  
  


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  3 egg yolks
  
  
  


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  1/2 cup raw caster sugar
  
  
  


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  3 passionfruit, halved (see note)
  
  
  


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  1/3 cup brown sugar
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 170°C/150°C fan-forced. Place coconut cream, cream and vanilla in a small saucepan over medium heat. Cook, stirring occasionally, for 10 minutes or until heated through (don't boil).
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, whisk egg, egg yolks and 1/4 cup raw caster sugar in a heatproof bowl until thick and creamy. Gradually whisk in cream mixture until combined. Strain mixture into a heatproof jug. Stand 5 minutes. Using a large metal spoon, remove and discard any foam from top of mixture. Place a folded tea-towel in the base of a large baking dish. Place four 1 cup-capacity ramekins in dish. Divide cream mixture between ramekins. Pour boiling water into dish until halfway up sides of ramekins. Bake for 30 to 35 minutes or until almost set (mixture will wobble slightly). Cool for 30 minutes. Refrigerate for 3 hours, or overnight if time permits.
  
  
  


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  Step 3
  
  
  
  
  Place passionfruit pulp, remaining raw caster sugar and 1/4 cup cold water in a small saucepan over medium heat. Cook, stirring occasionally, for 2 to 3 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened.
  
  
  


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  Step 4
  
  
  
  
  Preheat grill on high. Place ramekins in a large baking dish. Sprinkle each one with 1 tablespoon brown sugar. Arrange ice cubes around ramekins. Grill for 4 minutes or until sugar has melted and turns golden. Stand for 5 minutes. Serve with passionfruit syrup.
  
  
  

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