Coconut crème brûlée with hot cherries

For 4 people
  • 1 vanilla pod or
  • 1 Päc kchen Bourbon vanilla sugar
  • 200 ml unsweetened coconut milk
  • 150 g whipped cream
  • 80 g + 4 tbsp sugar
  • 4 fresh egg yolk (Gr. M)
  • 4 EL Desiccated coconut
  • 1 glass (370 ml) cherries
  • 4 gestr. Tbsp brown sugar
75 minutes
very easy
Cut the vanilla pod lengthways, scrape out the pulp. Mix coconut milk, cream, 80 g sugar, vanilla pod and pulp or vanilla sugar, egg yolk and 2 tablespoons coconut flakes. Cover and chill for about 1 hour.
Place 4 flat ovenproof molds (approx. 200 ml each) in a baking dish. Place the dish on the oven shelf. Remove the vanilla pod from the coconut cream. Spread the cream in the molds.
Pour enough hot water into the baking dish that 2/3 of the molds are in the water. Let the cream set in a hot oven (electric stove: 125 ° C / convection: 100 ° C / gas: see stove manufacturer) for 50–60 minutes.
Drain the cherries, collecting the juice. Melt 4 tbsp sugar over medium heat. Pour in 4 tablespoons of juice. Cook, stirring, until the caramel has dissolved. Simmer for 3–4 minutes. Fold in the cherries.
Let the crème cool down. Then sprinkle with 1 tablespoon each of brown sugar. With the help of a gas burner or under the hot oven grill, crust over briefly, then allow to solidify. Spread the cherries and the rest of the desiccated coconut on top.
1 person approx:
  • 560 kcal
  • 6 g protein
  • 32 g fat
  • 57 g carbohydrates


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