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!

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