Thai coconut crème brûlée

Ingredients for 6 servings:

• 4 eggs
• 6 tbsp brown sugar
• ¼ liter coconut milk, unsweetened
• 1 tsp flavoring (vanilla, rose water or jasmine extract)
• 8 tbsp sugar, brown for the crust

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to approximately 180°C. Whisk the eggs and brown sugar thoroughly, then stir in the coconut milk and one of the extracts. Strain the entire mixture through a fine sieve and pour into heatproof porcelain dishes placed on a baking sheet. Pour hot water onto the baking sheet, filling the dish halfway up the porcelain dishes. Bake in the preheated oven for approximately 35 to 40 minutes, or until the mixture has set. The best way to test is with a toothpick; it should be dry and free of residue when removed. Remove from the oven and chill. Sprinkle each dish with 1-2 tablespoons of brown sugar and caramelize using a gas torch. Serve as a pudding in the dish or upside down, garnished with various fruits.