Round off your meal with a rich, textured dessert like this one!
- 300 ml milk
- 600 ml cream
- 400 g can coconut milk
- 1 vanilla pod (split and seeds scraped out)
- 8 egg yolks
- 250 g caster sugar
- for the compote:
- 1 cooking apple (peeled, cored and finely diced)
- 100 g caster sugar
- fresh mint leaves (to decorate)
- vanilla ice cream (to serve)
- Preheat oven to 90°C (185°F/Gas 1/4). Place the milk in a pan with the cream, coconut milk and scraped out vanilla pod and then simmer gently until the mixture just comes to the boil.
- Meanwhile, place the egg yolks in a large bowl with 125g of the sugar and the scraped out vanilla seeds. Beat together lightly. Slowly pour the hot coconut milk into the yolk mixture, whisking continuously. Pass through a sieve into a clean bowl.
- Using a ladle, divide the mixture into 8 x 200ml ramekins that are arranged on a baking tray. Fill the tray with enough boiling water to come half way up the sides of the brûlée dishes and cover the whole tray tightly with foil.
- Carefully transfer to the oven to bake for 50-55 minutes or until just set but still with a slight wobble in the middle.
- Carefully remove from the oven and leave aside, still covered in foil, for 30 minutes before removing and allowing to cool completely.
- Transfer to the fridge and allow to set for at least 6 hours, or preferably overnight.
- When ready to serve, make the apple compote. Place the sugar in a pan with 5 tablespoons of water and bring to the boil. Add the diced apples and bring back to the boil. Remove the pan from the heat.
- To serve, sprinkle each of the brûlées in an even layer with the remaining caster sugar (or raw cane sugar if using) and then use a blowtorch to melt and glaze the sugar until golden brown and caramelised.
- Arrange on serving plates and spoon the apple compote into a small dish to the side. Decorate with the mint leaves and add a scoop of ice cream to each plate.
Neven's Tips: I like to use raw cane sugar for the Brûlée top, but you could always use caster sugar if preferred. I normally use a blowtorch for this recipe but you do need to be careful with them and they are definitely not for the faint-hearted. Alternatively, place the brûlées under a hot grill, but watch them like a hawk because they do burn very easily. When glazed they should be a nice mahogany brown colour. But don't go poking your fingers into the brûlée topping - hot, 'burny' sugar. Ouch!
More by Neven Maguire:
- Caramelised Pork Belly, Neven Maguire, Today show
- Moroccan Lamb Tagine: Alternative Easter dinner
- Fragrant Pork, Thai Red Curry: Neven Maguire