Coconut-crème-brûlée with hot cherries

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4.5 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1 vanilla pod or 1 packet of Bourbon vanilla sugar
  • 200 ml unsweetened coconut milk
  • 150 g Whipped cream
  • 80 g + 4 tablespoons sugar
  • 4 fresh egg yolks (Gr. M)
  • 4 TABLESPOONS Coconut flake
  • 1 glass (370 ml) Cherries
  • 4 str. tbsp. brown sugar

Directions

  1. 1

    Cut the vanilla pod lengthwise and scrape out the pulp. Mix coconut milk, cream, 80 g sugar, vanilla pod and pulp or vanilla sugar, egg yolk and 2 tbsp. grated coconut. Cover and chill for about 1 hour.

  2. 2

    Place 4 flat ovenproof dishes (each with a capacity of approx. 200 ml) in an ovenproof dish. Place the dish on the oven rack. Remove the vanilla pod from the coconut cream. Spread the cream into the casseroles.

  3. 3

    Pour so much hot water into the casserole dish that about 2/3 of the dish is in water. Allow the cream to set in a hot oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see cooker manufacturer) for 50-60 minutes.

  4. 4

    Drain the cherries and collect the juice. Melt 4 tablespoons of sugar at medium heat. Add 4 tablespoons of juice. Cook while stirring until the caramel has dissolved. Continue cooking for 3-4 minutes. Add the cherries.

  5. 5

    Let the cream cool down. Then sprinkle each with 1 tablespoon of brown sugar. With the help of a gas burner or under the hot oven grill briefly encrust, then allow to set. Spread the cherries and the rest of the grated coconut on top.

Nutrition Facts

KCAL
560 kcal
CARBS
57 g
FATS
32 g
PROTEINS
6 g

Categories & Tags

Dessert