Tuesday, 15 April 2014

Fertility & Maternity Recipes

Coconut Cream Brulee


  • 240ml coconut milk
  • 240ml fresh milk
  • 4 eggs (lightly beaten)
  • 120g granulated sugar
  • 50g caster sugar
  • few drops vanilla essence
  • 100ml water


  1. Add water to pan and bring to boil. 
  2. On low heat, add granulated sugar to pan.
  3. Boil til mixture caramelizes to golden brown.
  4. Turn off heat. Add 2 tablespoons water and stir til all caramel dissolved.
  5. Divide caramel into 4 cream brulee dishes. Set aside.
  6. Pour fresh milk and coconut milk in a pan and bring to boil on low heat.
  7. Turn off heat once bubbling.
  8. Whisk in beaten eggs, caster sugar and vanilla essence.
  9. Divide content into 4 cream brulee dishes over caramel.
  10. Preheat oven at 160C.
  11. Fill baking tray with water, about half.
  12. Place a rack on top and set brulee dishes on rack.
  13. Bake for 40 minutes.
  14. Serve cool.

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