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Milk Chocolate and Coconut Crème Brulée

To achieve the distinctive crunchy finish on a brulée, sprinkle an even layer of caster sugar on top of the dessert and using a brulée torch (available from good kitchen supply shops) caramelise the sugar until golden brown. Recipe by Thomas Schnetzler, Lindt Master Chocolatier.

Serves: 8

Ingredients

150g Lindt Excellence Extra Creamy

440ml coconut cream

400ml cream

70g sugar


200g egg yolks (about 10 eggs)


30ml Malibu




Method

1. Preheat oven to 120°C (100°C fan forced oven).


2. Place egg yolks in a bowl.


3. Mix coconut cream, cream and sugar in a saucepan and bring to the boil on a moderate heat. Remove from heat and pour approximately a quarter over egg yolks and whisk vigorously to prevent the egg yolks from curdling.


4. Break up chocolate in a separate bowl and add remaining boiled cream, stirring until all the chocolate has melted and the mixture is smooth. Add the egg yolk mixture and Malibu, ensuring mixture is smooth.


5. Divide the brulée mix equally into ramekins and place into a deep baking dish, adding enough boiling water to the baking dish to reach halfway up the ramekin sides.


6. Bake for 40 to 45 minutes or until just set. A brulée is cooked when the custard is set on the sides but remains slightly soft in the centre. Caramelise just before serving.