This is very much a cheat's creme brulee. But it looks so cute, and easy to do a bunch of them as part of a dessert platter. Besides, it gave me an excuse to finally road test the blowtorch the Kitchen Fairy gave me for my birthday. (Sweetened with pineapple juice instead of sugar, with a little extra cornstarch, this would make a really nice pina colada brulee too!)
Ingredients
1 can coconut cream (must be a brand that has a high percentage of coconut meat in it)
1/2 cup sugar
1 tsp vanilla essence (or a vanilla bean)
2 tablespoons cornstarch
extra caster sugar for top
Method
In a saucepan over low heat whisk together coconut cream, sugar, vanilla, and cornstarch, until mixture has thickened.
Pour into shot glasses (or small ramekins) and then put into fridge to set for at least three hours (best overnight).
Tip some sugar onto the top of the custard and tap to distribute thinly and evenly over the top. Using a blowtorch move in circular motions, melting the sugar until it is runny and golden, and allow to set. Alternatively, you can place them under the grill to melt the sugar.
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