Here’s how to score points at a dinner party. Luxury is embodied in this dessert from its mature and ripe flavour to its sophisticated form. Flawlessly torched to perfection with Bonraw’s Organic Coconut Blossom Sugar.
380 ml Extra Thick Double Cream
100 ml Coconut Milk
4 Egg Yolks
45 g BONRAW Organic Coconut Blossom Sugar (+ 6tbsp for topping)
1/4 tsp Coconut Extract
a pinch Salt
Arrange four ramekins in a baking dish and set aside.
In a medium saucepan, combine extra thick double cream and coconut milk. Cook over medium heat. Once the cream begins to simmer, remove the pan from the heat.
Add the coconut extract to the cream mixture.
Strain the cream mixture through a fine mesh sieve into a second mixing bowl.
Separate your eggs.Place the yolks in a medium-sized bowl; save the white for another purpose.
Whisk BONRAW Organic Coconut Blossom sugar and salt into the yolks.
While whisking the yolks continuously, slowly add the cream to the egg mixture.
Preheat the oven at 160 fan degrees.
Divide the custard between the ramekins, filling each one just up to the inner rim.
Bring a kettle or pot of water to a boil. Fill the pan with the hot water until the water comes about two-thirds of the way up the side of the ramekins. Avoid splashing water into the creme brûlée.
Transfer the pan with the creme brûlée to the oven and bake for 25-30 minutes. When ready, the creme brûlée should have a uniform jiggle in the middle
When the time is ready, remove the creme brûlée from the baking dish with kitchen tongs and let them cool.
Chill for at least 4 hours, preferably overnight.
When ready to serve, remove the creme brûlée from the fridge. Sprinkle the surface of each of them with about 1 teaspoon of BONRAW Organic Coconut Blossom Sugar.
Ignite your torch. Using a circular motion, one the flame across the surface. The sugar will at first begin to bead up, and then will eventually solidify into a hard sugar crust. Let the sugar set 5 minutes before serve.