Coconut Crème Brulée with Passion Fruit

*This recipe was created for 6 servings. To adjust the serving quantity, enter a new yield (6 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Thai Kitchen Coconut Milk 1 can
Egg yolk 7 each
Sugar 1/2 cup
Club House Vanilla Extract, Pure 455 mL 1 tsp
Fresh passion fruit 3 each
Sugar 3 tbsp
Chili flakes, coarse ground 1 tsp


Cut passion in half, remove pulp and add to Thai Kitchen Coconut Milk. Bring coconut milk to a simmer, cover and let rest for 10 minutes. In a bowl combine McCormick Pure Vanilla Extract, egg yolk and ½ Cup / 125 Ml of sugar, whisk until well blended. Add hot coconut milk to the egg mixture, whisk until well blended, strain mixture and pour into ramekin. Place in water bath and bake for 35 to 40 minutes. Remove baked custard from oven and chill. Combine 3 Tbsp / 45 Ml of sugar with chili flakes, sprinkle on top of each ramequin, using a torch melt sugar to a dark color caramel

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