Coconut crème brûlée with rum marinaded golden raisins

Serving size: 4
Preparation time: 4 hours
Cooking time: 30 minutes

200ml double cream
200ml coconut milk
50ml Malibu or coconut white rum
300g caster sugar
1 whole egg
8 egg yolks
100g golden raisins
100ml dark rum

Featured in:
November 2012

Place 200g sugar, the eggs and coconut rum in a bowl and whisk until well incorporated. Add the coconut milk and cream and mix gently, trying not to make any foam.

Strain and place in 4 ovenproof ramekins and bake at 120C for 25-30 minutes in a water bath. Refrigerate for at least 3-4 hours before serving.

Meanwhile place the 100g sugar, dark rum and 50ml water in a pan and gently melt the sugar. Remove from the heat and add the raisins.

Sprinkle some caster sugar on the surface of the brûlée and grill on very hot for 30-45 seconds until golden in colour.

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