This recipe is one of the most decadent desserts I’ve ever had! :)
Recipe converted to be made in the Thermomix from Manusmenu website.
ThermoFun – Week 16 – Passionfruit Coconut Crème Brûlée
Persons
4
Ingredients
- 140g raw sugar
- 400ml can coconut cream
- 100g cream
- 2 egg yolks
- 1 tablespoon flour
- 2 tablespoon caster sugar (to Brûlée)
- 2 passionfruit, halved
Instructions
- Place sugar into TM bowl and mill 10 sec / speed 10.
- Add coconut cream, cream, egg yolks and flour and mix 20 sec / speed 4. Cook 15 mins / 90°C / speed 3 or until crème has begun to thicken.
- Pour mixture into ramekins. Swirl the pulp of half a passionfruit into the top of each, lightly submerging the pulp under the cream.
- Let the cream cool down and set in the fridge for at least 1 hour.
- When cold, sprinkle the tops of each ramekin with ½ tablespoon of caster sugar.
- Melt the sugar either with a kitchen blowtorch or by placing the ramekins under the grill. When the sugar becomes caramel-brown they are ready.
Notes
Ensure the Passionfruit pulp is submerged just under the cream before setting.
If it is left on top, there will be too much moisture and sugar will not 'brûlée'.
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