Silky smooth with a perfectly caramelized top. This Coconut Cream Brûlée is a rich and indulgent dessert with delicate coconut flavors and a crisp sugar crust. A simple yet elegant treat to try this Ramzan. #FoodFusion #HappyCookingToYou #CoconutDessert #cremebrulee #ramzan
Ingredients:
-Doodh (Milk) 1 Cup
-Coconut milk powder 50g
-Cream 1 Cup
-Anday ki zardi (Egg yolks) 4-5 (Approx. 1 cup)
-Bareek cheeni (Caster sugar) ⅓ Cup
-Vanilla essence ½ tsp
-Coconut essence ½ tsp
-Cornflour 1 tsp dissolve in 1 tbs water
-Coconut shell
-Bareek cheeni (Caster sugar)
-Nariyal (Coconut) cut in half 1
-Khopra (Desiccated coconut)
-Flowers
Directions:
-In a saucepan,add milk,coconut milk powder & whisk well.
-Add cream & mix until smooth, turn on the flame & gently heat the mixture over low flame until warm then turn off the flame.
-In egg yolks add caster sugar whisk until sugar is well in corporated then add in saucepan while mixing continuously.
-Turn on the flame, add vanilla essence, coconut essence,cornflour,whisk well & cook on low flame until it thickens (4-5 minutes) & whisk continuously.
-Let it cool at room temperature while mixing in between.
-In a coconut shell,pour prepared custard & refrigerate until set (4 hours).
-Sprinkle caster sugar & melt it with blow torch.
-Garnish with desiccated coconut, flowers & serve immediately!
