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. You can make this a vegan/vegetarian dessert by using agar in place of gelatine sheets.
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.
1 litre Kara coconut cream
1/2 Heilala vanilla pod split lengthwise and seeds scraped out
1 Farro cardamom pod
1 Canela Ceylon cinnamon stick
8 free-range egg yolks
4 tablespoons Matakana Superfoods coconut sugar
4 gelatine sheets