Coconut Custard Brulee

Coconut Custard Brulee

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


    • 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%



    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.


    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.


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


    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.


    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

    Splenda Granulated Sweetener

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