MATCHA & COCONUT CRÈME BRÛLÉE

INGREDIENTS

 

CRÈME BRÛLÉE:
4 egg yolks
20 CL coconut milk
20 CL whipped cream
50 G caster sugar
1 TBSP Matcha for Cooking Fuku
CARAMEL:
50 G caster sugar
20 G hazelnuts, roughly chopped

NUTRITIONAL INFORMATION

 

JOULE 1234 kJ
CALORIES 295 kcal
FAT 22 g
CARBOHYDRATES 19 g
PROTEIN 22 g

PREPARATION

  1. Preheat the oven to 100°C (th. 3-4). Place the coconut milk and whipped cream into a saucepan and bring to a boil, remove from heat.
  2. In a bowl, whisk together the egg yolks, the sugar and the Matcha. Add the milk and cream and whisk to combine. Divide into 4 to 6 glasses and bake for 50 mins.Let it cool completely and place in the fridge for 4h.
  3. Place the sugar in a saucepan with 1 cl water and cook over medium heat until the mixture is golden. Remove quickly from the heat and spread over a baking tray, lined with non-stick baking paper. Let it cool then break into pieces.
  4. Serve the crèmes brûlées topped with broken caramel pieces and chopped hazelnuts.

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