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.

Separate the egg whites from the yolks.  For this recipe, you will not need the whites.  You could use them to make something else like Schiumini meringues or Lingue di gatto.

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.


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  1. says

    I’ve just linked through from ChocolateSuze’s site – what a gorgeous blog you have here! I just love crème brulée and crema catalana (and creme caramel and flan de leche…just about any kind of baked custard really). Your coconut cream variation sounds delicious and will definitely try it soon :)

  2. says

    Oooh I love creme brulees since they use so many egg yolks 😉
    My favourite part always is taking the spoon and hearing LE CRUNCH into that burnt sugar. Gives you goose bumps! Love your coconut inclusion. Hmmm…

  3. Sophia Lee says

    Ooh! Creme brulee with a tropical twist! I wonder if you could also somehow add pineapple juice or something? I’m envious you have a blow torch though…that is so hard-core. :-)

  4. says

    your choice of recipes seems to go well with me…the blowtorch part is the issue…under a grill? how long? i’m scared if the whole thing will bust…coconut cream you mean the first milk of coconut right?

    • says

      You can put them under a very hot grill… the sugar will melt and caramelize very fast, so watch them often. They shouldn’t burst… this is the way they used to be made before the blow torch came out. For coconut milk I mean this: http://en.wikipedia.org/wiki/Coconut_cream I usually buy in a tin at the grocery store. I am glad you like my recipes! :-)


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