Crème brûlée with coconut milk

Ingredients for 8 servings:

• 7 eggs, including the yolk
• 2 vanilla pods
• 150 g sugar
• 300 ml cream
• 300 ml coconut milk
• Brown cane sugar for caramelizing

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

dessert

Split open and scrape out the vanilla pods. Mix the seeds in a bowl with a little sugar. Add the egg yolks and remaining sugar and beat until the mixture turns light yellow. Stir in the milk and coconut milk and pass through a sieve. Let stand for at least an hour. Preheat the oven to 150 degrees Celsius. Fill molds (no more than 1.5-2 cm high) with the cream and place them in the oven’s drip tray. Pour boiling water into the drip tray so that the molds are half submerged. After about 30-40 minutes, the cream should be firm. Remove from the oven and let cool in the refrigerator. To serve, sprinkle with brown sugar and caramelize under the grill or using a gas torch.