PREP 20 MIN

COOK 1.5Hr  

SERVES 4

CHILLING TIME 2Hr

INGREDIENTS

• 2 pieces Vanilla Pod
• 300ml fresh cream
• 200ml milk
• 5 Egg Yolks
• 4 tablespoons of Srikaya jam (can be purchased at Asian Grocery Store)
• 70g caster sugar
• 30g brown sugar
• 30g roasted desiccated coconut to garnish

METHOD

1. Preheat oven to 130 C.
2. Scrape the vanilla bean. Mix together cream, milk, and vanilla bean and Sri kaya jam paste in a medium saucepan over medium heat. Bring to the boil and remove from the heat.
3. Quickly whisk together the yolks and caster sugar in a bowl until combined.
4. Slowly pour the hot cream mixture and whisk again until combined, making sure that the mixture does not curdle.
5. Strain the mixture through a fine sieve then pour into four 180 ml ramekins.
6. Bake with water bath for 55 – 60 minutes, cover with aluminium foil to prevent the surface from browning
7. To see if it is ready, shake the ramekin and if the middle part is still, the brulee is ready
8. Remove and rest for 20 minutes. Once cooled place in the refrigerator until cold.
9. To serve the brulee, sprinkle sugar on top and caramelise it by using a blowtorch.
10. Garnish with roasted desiccated coconut on top.