Coconut brûlée with hot cherries

Name: Coconut brûlée with hot cherries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Vanilla pod; 250 g Whipped cream; 200 ml Coconut milk (unsweetened); 4 TABLESPOONS Coconut flake; 120 g Sugar; 3 Egg yolk (size M); 2 Eggs (size M); 1 glass (370 ml) Cherries; 3-4 Tbsp demerara sugar

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Vanilla pod
250 g Whipped cream
200 ml Coconut milk (unsweetened)
4 TABLESPOONS Coconut flake
120 g Sugar
3 Egg yolk (size M)
2 Eggs (size M)
1 glass (370 ml) Cherries
3-4 Tbsp demerara sugar

Directions

1
Halve the vanilla pod lengthwise and scrape out the pulp. Simmer cream, coconut milk, vanilla pulp, 2 tablespoons of grated coconut, vanilla pod and 100 g sugar for about 3 minutes, let cool down a little. Whisk egg yolk and eggs, add hot coconut-cream mixture and pass through a fine sieve.
2
Prepare 4 ovenproof moulds (pasta plate, flat bowls) and pour in the mixture. Place on a deep fat pan of the oven and fill up to 2/3 of the moulds with hot water. Cook in the preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: level 1) for 1-1 1/4 hours.
3
In the meantime drain the cherries. Melt 20 g sugar in a pot. Deglaze with cherry juice and boil off, add cherries. Sprinkle the dessert tins with brown sugar and caramelise with a gas burner or under a hot grill until golden brown.
4
Add hot cherries and sprinkle with 2 tablespoons of grated coconut.