200 ml coconut milk, unsweetened
250 g whipping cream
120 g sugar
8 egg yolks
2 tsp Taylor & Colledge Vanilla-Paste
4 pineapple slices, skin removed
1 tsp Taylor & Colledge Vanilla-Paste
1 tbsp butter
2 tbsp honey
4 tbsp brown rum
6 tbsp brown sugar
Step 1: Preheat oven to 250ºF (120°C).
Step 2: Combine coconut milk, whipping cream, sugar and vanilla paste in a saucepan over medium heat. Whisk until the milk begins to simmer, then remove from heat and let cool for 10 minutes.
Step 3: In a large mixing bowl, whisk the egg yolks with the sugar until thick and creamy. Slowly add the coconut milk mixture to the mixing bowl, keep whisking.
Step 4: Pour the mixture into 6 oven proof ramekins, place them on a baking tray and carefully pour hot water onto the baking tray until it reaches halfway up the side of the ramekins.
Step 5: Bake for 40 to 45 minutes until the outside of the Crème is just set and the middle is slightly wobbly.
Step 6: Remove from the oven and allow the ramekins to cool. Cover and transfer to the refrigerator. Chill for at least 4 hours.
Step 7: Cut the pineapple in thin wedges (you will need 12 wedges). Heat the butter, honey and 1 teaspoon of Vanilla Paste in a small pan. When hot, place the pineapple slices in the pan. Cook for 2 – 3 minutes. Add the rum and carefully ignite with a long match or torch to flambé.
Step 8: When ready to serve, sprinkle brown sugar over the surface of each crème and caramelize with a kitchen torch. Top with the flambeed pineapple and serve immediately.
- Prep Time: 20 min.
- Resting & Cooling Time: 250 min.
- Cook Time: 40 min.