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Coconut sugar crème brûlée

A caramel crust that was always caramel.

椰花糖布蕾

Coconut sugar replaces the refined sugar in both places it appears — in the custard, and in the layer burnt across the top. The caramel comes out darker and less sharp than the usual version.

A crème brûlée in a white ramekin, its caramelised coconut sugar crust topped with raspberries, a blueberry and mint, the Borneo Harvest granules pouch beside it on a banana leaf.

Ingredients

  • 125 ml coconut cream or fresh cream
  • 100 ml full-fat milk
  • 100 ml cold-pressed virgin coconut oil
  • 8 tbsp coconut sugar syrup
  • 2 eggs
  • ½ tsp vanilla

Method

  1. Heat the oven to 180 °C.
  2. Beat the eggs.
  3. Warm the coconut cream, milk, coconut oil, syrup and vanilla together.
  4. Stir the beaten egg through evenly.
  5. Stand the ramekins in a deep tray and pour in water to about half a centimetre below their rims. Bake until the custard is set but still soft in the middle.
  6. Cool, then chill for thirty minutes.
  7. Dust a thin layer of coconut sugar over each one and caramelise the top.

The water bath is what keeps the custard soft. Without it the edges set before the middle does.

Made with

Coconut sugar syrup

Pours straight into iced drinks, desserts and dressings, and swaps 1:1 for cane sugar.

See the product

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