- 1 can coconut milk (400ml)
- 5 large egg yolks
- ½ cup sugar + 3 tbsp on top
- 1 whole vanilla bean pod
- Coconut shavings for garnish
Preheat your oven to 325° F and bring a kettle of water to boil.
- Pour coconut milk into saucepan on medium heat. Cut the vanilla bean in half lengthwise and place cut side up on the cutting board. Using the back of a small knife, scrape the seeds from the pods and whisk them into the coconut milk. Heat until just before it comes to a simmer then remove from the heat to let it cool down slightly.
- In a medium bowl, whisk together the egg yolks and ½ cup sugar, until fluffy and a vibrant yellow colour. While whisking the eggs, gradually pour in the hot coconut milk - taking care not to scramble the eggs. Once well incorporated, pour the mixture through a sieve to remove any lumps, and into a measuring cup.
- Place ramekins in a deep baking dish. Pour an equal amount of the brûlée mixture into each ramekin. Set the baking dish in the oven then carefully pour the hot water into the baking dish around the ramekins, at least ¼ inch from the top of the ramekins, to create a water bath.
- Bake for 40 minutes. Remove from the oven and check doneness by giving them a little shake. The mixture should jiggle but not be liquidy - similar to jello.
- Once the ramekins are cool enough to handle, place them on a wire rack to cool to room temperature then transfer them to your fridge for at least two hours to set.
- When ready to serve, sprinkle 1 tablespoon of sugar on each brûlée top and using a blowtorch, caramelize the sugar on top until brown.
- Serve with coconut shavings on top as garnish (optional).
WINE PAIRING: CABERNET SAUVIGNON ROSÉ
The Dixie & Bass Cabernet Sauvignon Rosé is a pale salmon color with bright and savory herbal notes on the nose, with just a hint of cranberry. The wine offers an acid driven fore and mid palate, with fresh herb and pale red fruit character and a clean, crisp finish.