Ingredients for 3-4 servings in 150-200ml jars:
- Cream 33% – 400ml
- 4 yolks of large eggs
- (Icing) sugar – 40g
- A pinch of salt (optional)
- 1 cup of coconut flakes
- Granulated sugar for topping – 4 teaspoons
- In a bowl, beat the egg yolks and icing sugar together for about 2-3 minutes, until the mixture becomes light. If you use regular sugar instead, beat for about 5-6 minutes.
- Pour the cream into a saucepan, add the coconut flakes and stir over low heat for 10-15 minutes to infuse the coconut flavour. Remove the cream from heat and strain well.
- Pour the warm cream gradually into the beaten egg yolks, stirring with a wire whisk until smooth.
- Strain through the finest sieve to remove air bubbles and egg white clots, and rest for 10 minutes.
- Fill jars to about 1-1,5cm from the top and seal them.
- Set temperature of your sous-vide at 80 degrees. Lower the jars into water and cook for 60 minutes.
- Put the jars into the fridge for 2 hours.
- Sprinkle an even layer of granulated sugar on top of each jar and roast with a blowtorch. Enjoy!
You can prepare crème brûlée in the oven, without a torch and sous-vide:
- Preheat the oven to 150 degrees.
- Repeat steps 1-4 above to prepare the mixture of yolks, cream and sugar. Put the mixture into ramekins.
- Put the ramekins in an oven dish. Fill the dish with boiling water until the water reaches 2/3 the height of the ramekins.
- Bake for about 30-35 minutes. Pull the ramekins from the oven when they are set around the edges, but still just a little bit wobbly in the centre.
- Chill the crème brûlées for 3-4 hours.
- Preheat the oven to the max. Add granulated sugar to the top of your ramekins, place them on an oven tray on the top shelf and watch carefully as they broil. It only takes 1-2 minutes, so watch closely to avoid burning. Remove your crème brûlées from the oven and enjoy!