Crème brûlée

Crème brûlée

This idea has been sitting in a list of ‘ambitious things to try’ for a long time and we thought we’d finally give it a go. It was so ridiculously simple yet it seemed almost like a more decadent thing to eat that I’d definitely remake it again, especially for a special occasion. I think the recipe here is pretty much like that which you would use for Crème brûlée normally, though using coconut milk instead of cream.

The short list of ingredients are:

- 1 can coconut milk

- 2 tablespoons cornflour

- 3 tablespoons soya milk

- 1/2 cup sugar

- 1 tsp vanilla essence

- Spices: cinnamon, mixed spice, nutmeg

1. Put coconut milk, sugar, vanilla, spices in a pot and bring to boil.

2. Mix soya milk and cornflour until no lumps. Add to pot and reduce heat.

3. Once thick enough (consistency of thick custard) pour into suitable little containers.

4. Cover with thin layer of sugar. (We used a bit too much here). We tried to use a lighter thing at this point to melt the sugar, but gave up and just put it under the grill which worked as well. Let it cool then though, about 1 hour or less depending how warm you like it.