6 egg yolks
Liquid ~ 3 cups made up of thick coconut cream and fresh milk
this time baked them in square and rectangular dishes
baked until still jiggly in the centres
refrigerated overnight
above: tapping the spoon method too tedious
better with pressing dark brown sugar through the sieve instead
DD#2 torching the sugar
however, probably sugar layer not thick enough, no crunchy top ;(
nevertheless, still delish!
4 comments:
Wow asian style of creme brulee.must be tasty
Some more Creme Brulee! And with coconut milk too! Sounds good! So sweet to hear that both you and your daughter are making this together! Thank you for joining us once again! Have a lovely week ahead!
What a wonderful addition of coconut milk to the brulee! Sounds delicious.
you must have really enjoyed eating creme brulee and nice to hear that your daughter is learning too! this version of additional coconut milk must be real creamy!
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