I love all sweets with a sugar crusty top… whenever I am in Spain, I always go for a Crema Catalana and in France I must eat Crème Brulée at least once! This is my version of a very quick crème brulée-style dessert. It is one of those dishes that I came up with not to waste the remaining ingredients from other recipes. I often make it when I have either some spare egg yolks or coconut cream. It is meant to remain creamier than the classic crème brulée and not become too “pudding like”. I hope you enjoy it!
Ingredients for 2 persons:
280 ml coconut cream
50 ml cream
2 egg yolks
70 gms sugar
1 tbsp flour
2 tbsp brown sugar
Put the coconut cream, cream and half the sugar in a pot and heat it on a slow flame until almost boiling.
Lightly whisk the egg yolks, the remaining sugar and flour in a bowl. Remove the cream from the fire and add the egg mixture to it, whisking constantly to prevent the yolks from curdling.
When well mixed, put the pot back on the fire and cook it on a very gentle flame, stirring continuously, until the cream thickens enough to coat the back of the spoon.
Now pour the mixture into the ramekins and let the cream cool down.
Put it in the fridge for 1 hour. When it is cold sprinkle the top with brown sugar.
Melt the sugar either with a blowtorch or by putting the ramekins under the grill. When the sugar becomes caramel brown they are ready. Then let it cool and place the cream back in the fridge for at least 1 hour. Serve cold.