Milk Chocolate and Coconut Crème Brulée Recipe

Name: Milk Chocolate and Coconut Crème Brulée
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8-10 servings
Ingredients: 150g Lindt Excellence Extra Creamy Milk chocolate; 440ml coconut cream; 400ml cream; 70g sugar; 200g egg yolks (about 10 eggs); 30ml Malibu

Ingredients

150g Lindt Excellence Extra Creamy Milk chocolate
440ml coconut cream
400ml cream
70g sugar
200g egg yolks (about 10 eggs)
30ml Malibu

	PREP TIME 15m	COOK TIME 40m	TOTAL TIME 55m
YIELD 8-10 servings

Instructions

Preheat oven to 120°C (100°C fan forced oven).
Place egg yolks in a bowl.
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.
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.
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.
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.