Coconut‑Infused Crème Brûlée

Ingredients

• 120 ml heavy cream
• 120 ml coconut milk (full‑fat)
• 3 tablespoons granulated sugar
• 4 large egg yolks
• 1 piece vanilla bean
• 2 tablespoons brown sugar

Instructions

1. 1

   Preheat the oven to 150°C (300°F) and place two ramekins in a baking dish.

2. 2

   In a saucepan, combine the heavy cream, coconut milk, 2 Tbsp granulated sugar, and the split vanilla bean with its seeds; heat gently until just simmering, then remove from heat and let steep for 5 minutes.

3. 3

   Whisk the egg yolks with the remaining 1 Tbsp granulated sugar until pale, then slowly pour the warm cream mixture into the yolks while whisking constantly to prevent curdling.

4. 4

   Strain the custard through a fine mesh into a clean bowl, then divide it between the ramekins.

5. 5

   Create a water bath by filling the baking dish with hot water halfway up the sides of the ramekins; bake for 35‑40 minutes, until the custard is set but still slightly jiggly in the center.

6. 6

   Remove the ramekins, cool to room temperature, then refrigerate for at least 15 minutes.

7. 7

   Just before serving, sprinkle 1 Tbsp brown sugar evenly over each custard and use a kitchen torch to caramelize the sugar until golden and crisp.