Coconut crème brûlée with rum marinaded golden raisins

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

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

Method:
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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Calling all UK young artists!Doddington Young Sculptor Exhibition Doddington Hall and Gardens, Lincolnshire invites submissions from UK-based sculptors and 3D artists, aged under 30, for an exciting new open exhibition to be held this summer. Doddington is looking for pieces to be exhibited in the historic working Kitchen Garden, which complement the Garden and its surroundings. The Doddington Young Sculptor Exhibition will run alongside the main bi-annual Sculpture at Doddington exhibition and is an opportunity to exhibit alongside some of the finest contemporary sculptors selected from across the country and further afield. Prizes: 1st prize – £750, 2nd prize – £250Submission deadline: Sunday April 21st 2024Further details about eligibility, terms and conditions can be found at: www.doddingtonhall.com/event/young-sculptor-exhibition/To apply, please email your submission as a PDF document to angus@doddingtonhall.com ... See MoreSee Less