Waitrose

Summer berry burnt coconut creams

  • Vegetarian
  • Gluten Free

Ingredients

100g raspberries
100g strawberries, hulled and quartered
100g blackberries
100g blueberries
4 egg yolks
¼ tsp vanilla powder
100g caster sugar
400ml can coconut milk

Method

1. Preheat the oven to 180˚C, gas mark 4. Divide the berries among 6 ramekins or heatproof dishes. Whisk together the egg yolks, vanilla and 50g sugar, until pale and creamy. Gently warm the coconut milk in a small pan; whisk into the egg yolks until combined, then pour over the berries. Put the ramekins in a roasting tin and pour enough boiling water into the tin to come halfway up the sides of the dishes. Bake for 30 minutes, until lightly set. Remove from the tin, cool to room temperature, then chill for at least 4 hours or ideally overnight.

2 Sprinkle the remaining 50g sugar over the surface of the custards. Using a kitchen blowtorch, carefully caramelise to a crisp brûlée topping (though they’re just as good without). Leave to cool for a few minutes before serving. SF 

1 Preheat the oven to 180˚C, gas mark 4. Divide the berries among 6 ramekins or heatproof dishes. Whisk together the egg yolks, ...
1 Preheat the oven to 180˚C, gas mark 4. Divide the berries among 6 ramekins or heatproof dishes. Whisk together the egg yolks, ...
1 Preheat the oven to 180˚C, gas mark 4. Divide the berries among 6 ramekins or heatproof dishes. Whisk together the egg yolks, ...
1 Preheat the oven to 180˚C, gas mark 4. Divide the berries among 6 ramekins or heatproof dishes. Whisk together the egg yolks, ...
1 Preheat the oven to 180˚C, gas mark 4. Divide the berries among 6 ramekins or heatproof dishes. Whisk together the egg yolks, ...
1 Preheat the oven to 180˚C, gas mark 4. Divide the berries among 6 ramekins or heatproof dishes. Whisk together the egg yolks, ...

This recipe first appeared in the Harvest section of Waitrose Food, June 2016 issue. Download the Waitose Food app for the full issue.

  • Preparation time: 10 minutes, plus at least 4 hours chilling
  • Cooking time: 35 minutes
  • Total time: 45 minutes, plus at least 4 hours chilling

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1,081kJe
259kcals
Fat 16.4g
Saturated Fat 11.8g
Carbohydrate 24.4g
Sugars 22.8g
Protein 3.5g
Salt 0.1g
Fibre 1.8g

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5 stars

Average user rating Based on 1 rating

This recipe was first published in Wed Jun 01 10:40:00 BST 2016.