Coconut Crème Brûlée With Elderflower
Ingredients
- 6 egg yolks
- 2.5 cups coconut milk
- 2 tbsp Brown Sugar
- 6 tbsp White Sugar
- 1/2 tsp Vanilla Extract
- 1/2 bottle Snowdon House Elderflower Vinegar
Instructions
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Preheat oven to 300 degrees.
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Place Snowdon House Elderflower Vinegar in a pot and reduce to half the volume. Beat egg yolks, 4 tablespoons white sugar and vanilla extract until thick.
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Pour coconut milk into a pot and stir over low heat until it almost comes to a boil. Remove the coconut milk from the heat and stir into egg mixture, beat until combined.
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Pour mixture into a double boiler. Stir over simmering water until the mixture coats the back of a spoon, for about three minutes.
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Pour into shallow heatproof bowls. Place bowls in a shallow pan full of water. Bake in oven for 30 minutes. Remove and cool to room temperature. Refrigerate for at least an hour or overnight.
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Preheat oven to broil. Sprinkle the remaining sugar between bowls and place dishes under the broiler for sugar to melt for about 2 minutes. Watch very closely so it does not burn. Remove from heat. Top with Snowdon House Elderflower Vinegar.
Products used in this recipe:
