Coconut Custard Brulee

Coconut Custard Brulee

  • Makes6 servings
  • Prep Time17 min
  • Cook Time13 min
  • Chilling Time4 hr
  • Total Time4 hr 30 min
  • Calories140
  • Made withSplenda Granulated Sweetener

    Ingredients

    • 32 g cornstarch
    • 80 ml lite coconut milk
    • 480 ml fat-free half and half or 1% milk
    • 3 eggs, beaten
    • 1 dash of salt
    • 1 tablespoon coconut extract
    • 2 tablespoons brown sugar
    • 8 g SPLENDA® Granulated


    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy140 kcal179.49%
    • Total Fat5.00 g6.41%
    • of which saturates2.00 g0.73%
    • Total Carbohydrate18.00 g6.55%
    • of which sugars33.00 g12%
    • Fibre0.00 g0%
    • Protein5.00 g10%
    • Salt0.50 g0.18%

    Instructions

    1

    Coat insides of 6 half-cup heatproof custard cups or ramekins with non-stick cooking spray. Place cups on a baking tray and set aside.

    2

    In a wide saucepan, combine Splenda Granulated, and cornstarch. Add coconut milk and whisk until mixture is smooth. Slowly add half and half or milk, whisking constantly to prevent lumps.

    3

    Add eggs and salt. Whisk until smooth. Set over medium heat. Cook, whisking constantly, 6 to 8 minutes, or until mixture bubbles and thickens.

    4

    Remove saucepan from heat, continuing to whisk rapidly to cool down the mixture. Stir in coconut extract. Transfer custard to reserved dishes. With the back of a small spoon, smooth tops to flatten. Cover with plastic and refrigerate for at least 4 hours, or until cold.

    5

    To serve, preheat broiler. Sprinkle brown sugar evenly over tops of chilled custards. Broil 6-inch from heat source for 3 to 5 minutes, or until sugar is caramelised. Watch carefully so the sugar doesn’t burn.

    Made with

    Splenda Granulated Sweetener

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