Star-Anise-and-Coconut-Crème-Brulée
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Star Anise and Coconut Crème Brulée

This exotic, tropical twist on the classic French dessert is a show-stopper. The perfect end to any South Asian or Caribbean meal!

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Makes: 8 servings
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All You Need

  • 3 cups (750 mL) Thai Kitchen® Coconut Milk
  • 7 egg yolks
  • 3/4 cup (187 1/2 mL) sugar, divided
  • 2 tsps (10 mL) Club House Pure Star Anise (Licorice Type) Extract
  • 1/2 tsp (2 1/2 mL) Club House Pure Lemon Extract
  • 1/2 tsp (2 1/2 mL) Club House Pure Vanilla Extract

Instructions

  1. Preheat oven to 350°F (180°C).

  2. In a saucepan over medium-high heat, bring coconut milk to a boil.

  3. Mix egg yolks with ½ cup (125 mL) of sugar; slowly whisk into hot coconut milk. Add extracts. Strain and pour into ramekins.

  4. Place ramekins into shallow pan and fill pan with water to ¾ of the height of the ramekins. Bake for 50 minutes, remove and chill for at least 4 hours in the refrigerator.

  5. Sprinkle the top of each ramekin with 2 tsp (10 mL) of remaining sugar and use a blow torch to caramelize the sugar. Let cool slightly before serving

  6. Chef’s Tip: If you don’t have a kitchen blow torch, preheat oven to broil. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully to ensure they don’t burn.

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