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Summer berry burnt coconut creams
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100g strawberries, hulled and quartered
4 egg yolks
1⁄4 tsp vanilla powder
100g caster sugar
400ml can coconut milk
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.
This recipe was first published in May 2016.