Glazed Coconut Puddings
5,6 / 10
ready in 3 h.
Preheat the oven to 150°C (130° fan) 300°F gas 2. Lightly butter 4 ramekins or shallow brûlée dishes.
Heat the cream and coconut milk in a pan until it just begins to boil, then remove the pan from the heat.
Whisk 2 tablespoons sugar with the egg yolks in a bowl until combined. Pour over the hot cream mixture, whisking all the time, until well blended.
Pour into the ramekins. Place the ramekins in a roasting tin or large baking dish and add enough hot water to come halfway up the ramekins. Cover with foil and bake for about 40-45 minutes, until the custards have just set. Leave to cool, then chill in the refrigerator for at least 2 hours.
Heat the grill until very hot. Sprinkle the custards with the remaining sugar (you will need the larger amount if using brûlée dishes) and put under the grill until the sugar bubbles and caramelises. Alternatively caramelise the sugar with a blowtorch.