Quick Coconut Milk Crème Brûlée
70% authentic · Fusion
A simplified crème brûlée using coconut milk for a tropical twist and a quicker setting time, still featuring the classic caramelized sugar topping.
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Ingredients
- Full-fat coconut milk2 cans (13.5 oz each)
- Granulated sugar1/2 cup
- Cornstarch2 tablespoons
- Vanilla extract1 teaspoon
- Saltpinch
Steps
- 1
In a saucepan, whisk together the granulated sugar and cornstarch until well combined.
- 2
Gradually whisk in the coconut milk until smooth.
- 3
Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 5-8 minutes. Do not boil.
- 4
Remove from heat and stir in the vanilla extract and salt.
- 5
Pour the mixture evenly into four ramekins.
- 6
Let cool slightly, then cover and refrigerate for at least 1 hour, or until firm.
- 7
Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until golden brown and bubbly. Let sit for a minute to harden.
