SPICED COCONUT CRÈME BRULEE
A dairy free treat to round out your super tart meal inspired by the spices used in the curry pastes of Thailand.
Ingredients
1 litre Kara coconut cream
1/2 Heilala vanilla pod, split lengthwise and seeds scraped out
1 Farro cardamom pod
1 cinnamon stick
8 free-range egg yolks
4 tablespoons Matakana Superfoods coconut sugar
4 gelatine sheets
Method
Preheat oven to 140C
Place the coconut cream, vanilla pod and seeds, cinnamon and cardamom in a pot over a medium heat and bring just to a boil
Remove from the heat, add the gelatine sheets and stir to melt
Strain through a sieve, discarding the spices
Whisk the egg yolks and coconut sugar in a bowl until the sugar dissolves and the mix is nice, thick and foamy
Gradually add the hot cream, whisking constantly to combine well
Strain the mix once again and pour into a jug
In a large roasting tray sit your dish or ramekins and pour water into the roasting tray so it is half way up the side of each ramekin
Pour the mix into the dish or 6 ramekins
Cook in preheated oven for approximately 50 minutes or until still wobbly in the middle
Remove from the oven and allow to cool before refrigerating to set for a further 2 hours at least
Dust the top evenly with coconut sugar and caramelise either with a blow torch or under a very hot grill