Coconut Cream Brulèe Ramzan Special

By Food Fusion · 90 min

Ingredients

Instructions

1. In a saucepan, whisk together the milk and coconut milk powder, then add the cream and mix until smooth.
2. Warm the mixture over low heat until just warm, then turn off the heat.
3. Whisk the egg yolks with the caster sugar until the sugar is fully incorporated, then add to the saucepan while stirring constantly.
4. Add the vanilla essence, coconut essence and the cornflour mixture, then cook on low heat for 4-5 minutes, whisking continuously, until thickened.
5. Let the custard cool at room temperature, stirring now and then.
6. Pour the custard into a coconut shell and refrigerate for 4 hours until set.
7. Sprinkle caster sugar over the top and melt it with a blowtorch.
8. Garnish with desiccated coconut and serve immediately.

Summarized from Food Fusion's video. Watch it for the details.

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