250 ml heavy cream
150 ml unsweetened coconut milk
2 whole eggs
2 egg yolks
20 g grated fresh coconut
1 spoon honey
50 g sugar
Preheat oven to 120° C.
Slowly heat cream , coconut milk , honey and the grated coconut in a medium pot until it just begins to bubble.
Whisk together the yolks , the whole eggs and sugar until eggs turn a light yellow and the mixture thickens.
Slowly add the hot cream mixture while continuously whisking.
Pour mixture evenly into 6 small ramekins (custard dishes). Place ramekins in a baking dish and add enough hot water to come about half way up the sides of the ramekins.
Bake for approximately 55 minutes until creme brulee is almost set. The creme brulee will be mostly firm but still jiggle slightly in the center when tapped.
Remove from water bath and let cool slightly. Place in refrigerator and chill overnight.
Just before serving sprinkle 1 to 2 teaspoons of can sugar over each creme brulee . Place ramekins on a cookie sheet and then under a preheated broiler. Cook until sugar is a golden brown (about 3 minutes). Alternatively, caramelize the sugar with a handheld propane or butane torch.
enjoyyyyyyyy : )=