Who doesn’t love the classic creamy Crème brûlée? But we at Mystic Spice bring to you our version…something with a tropical twist. Enjoy!
Tender coconut pulp 30 grams
Cream 50 ml
Sugar 25 grams
Vanilla essence 10ml
Egg 1 nos.
Whisk egg yolk, sugar and vanilla essence in a large bowl.
Boil the cream. Add the whisked mixture to the cream.
Add the tender coconut pulp.
Bake at 160 degrees C via steam baking method.
Garnish with caramelised coconut and serve cold.