COCONUT CRÈME BRULEE.

Simple and delicious, this coconut flavored creme brulee recipe will give a lighter and less "eggy" cream simply because it uses less yolks than the norm.

Pre-heat your oven to 150°C/300°F/gas mark 2.

Ingredients:

16 fl oz cream
16 fl oz milk
3 oz unsweetened coconut
Seeds of 2 vanilla pods
6 oz yolks
5 oz sugar

1. Bring the milk, cream, coconut & vanilla to the boil. Remove from the heat & infuse for one hour.

2. Whisk the yolks & sugar to combine.

3. Re-boil the coconut mix then add to the egg yolks and sugar, whisking constantly. Strain through a fine sieve and press the hell out of the coconut to squeeze out every last drop of liquid.

4. Pour the mixture into ramekins, filling to around 3/4, then place them in a roasting tray. Add enough hot water to come half way up the sides of the ramekins, and cook for 45 mins to 1 hour.

The creams will not be set solid at this point but have a soft jelly-like wobble when you gently shake them. Trust me, they will set perfectly when refridgerated for 3-4 hours. They can be prepared way in advance and chilled overnight.