Coconut Custard Brulee
6 servings, ready in 4 hours and 30 minutes
Learn now how to make Coconut Custard Brulee! This delightful recipe is surprisingly easy to make with our step-by-step instructions. Try it now with SPLENDA® Sugar Alternative, Granulated!
Preparation time: 17 minutes
Cooking time: 13 minutes plus 4 hours chilling time
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.
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.
Add eggs and salt. Whisk until smooth. Set over medium heat. Cook, whisking constantly, 6 to 8 minutes, or until mixture bubbles and thickens.
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.
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.
- 8g SPLENDA® Sugar Alternative, Granulated
- 32g cornstarch
- 80ml lite coconut milk
- 480ml fat-free half and half or 1% milk
- 3 eggs, beaten
- 1 dash of salt
- 1 tbsp coconut extract
- 2 tbsp brown sugar
|of which saturates||2.00g|
|of which sugars||33.00g|