SPICED COCONUT CRÈME BRULÉE
This dairy-free dessert is infused with cinnamon, cardamom, and vanilla, with coconut sugar on top for extra depth of flavour.
Ingredients
1 litre Kara coconut cream
1/2 Heilala vanilla pod, split lengthwise and seeds scraped out
1 cardamom pod
1 cinnamon stick
8 free-range egg yolks
4 Tsbp Matakana Superfoods coconut sugar
4 gelatine sheets
Method
Pre-heat oven to 140°C.
Place the coconut cream, vanilla pod and seeds, cinnamon, and cardamom in a pot over a medium heat. Bring just to a boil, then immediately remove from the heat. Add the gelatine sheets and gently stir until the gelatine has melted. Strain the mix through a sieve, discarding the spices.
In a separate bowl, whisk the egg yolks and coconut sugar until the sugar dissolves and the mix is thick and foamy. Gradually add the hot cream, whisking constantly until well combined. Strain the mix once again and pour into a jug.
Place a baking dish or six ramekins into a large roasting tray. Pour water into the tray until it reaches halfway up the side of your ramekins or dish, then pour your mixture into your dish or divide it between your ramekins. Carefully transfer the whole tray into the pre-heated oven an cook for approximately 50 minutes, or until slightly set but still wobbly in the middle.
Remove from the oven and allow to cool before placing in the fridge to set for at least two hours. Just before serving, dust the top evenly with coconut sugar and caramelise either with a blow torch or under a very hot grill.