Coconut Custard Brulee

Makes6 servings
Prep Time17 min
Cook Time13 min
Chilling Time4 hr
Total Time4 hr 30 min
Calories140
Made withSplenda Granulated Sweetener

Ingredients

32 g cornstarch
80 ml lite coconut milk
480 ml fat-free half and half or 1% milk
3 eggs, beaten
1 dash of salt
1 tablespoon coconut extract
2 tablespoons brown sugar
8 g SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy140 kcal179.49%
Total Fat5.00 g6.41%
of which saturates2.00 g0.73%
Total Carbohydrate18.00 g6.55%
of which sugars33.00 g12%
Fibre0.00 g0%
Protein5.00 g10%
Salt0.50 g0.18%

Instructions

1

Coat insides of 6 half-cup heatproof custard cups or ramekins with non-stick cooking spray. Place cups on a baking tray and set aside.

2

In a wide saucepan, combine Splenda Granulated, and cornstarch. Add coconut milk and whisk until mixture is smooth. Slowly add half and half or milk, whisking constantly to prevent lumps.

3

Add eggs and salt. Whisk until smooth. Set over medium heat. Cook, whisking constantly, 6 to 8 minutes, or until mixture bubbles and thickens.

4

Remove saucepan from heat, continuing to whisk rapidly to cool down the mixture. Stir in coconut extract. Transfer custard to reserved dishes. With the back of a small spoon, smooth tops to flatten. Cover with plastic and refrigerate for at least 4 hours, or until cold.

5

To serve, preheat broiler. Sprinkle brown sugar evenly over tops of chilled custards. Broil 6-inch from heat source for 3 to 5 minutes, or until sugar is caramelised. Watch carefully so the sugar doesn’t burn.

Made with