A Coconut Crème Brûlée (Thai Style, with Palm Sugar) | Magic Marinade | ASMR

Video Description

I cooked up this Coconut Crème Brûlée for Christmas on the suggestion by a dear friend. It turned out so good that I decided to turn it into a video for this weekend. You can use store bought coconut milk too, and it should work the same way. Packaged coconut milk is a lot more stable, so tends to make a more even custard. However I do like the freshness of the home-milked coconut. You can also top the Brûlée with toasted desiccated coconut for added crunch. I’m not a fan of desiccated coconut, but in this context, it works beautifully. I’ve used cane sugar, but you can use coconut sugar, jaggery, regular white sugar or any other sweetener you like. A note on the Brûlée Make sure your blowtorch’s flame is set at its maximum strength. This does help caramelise the sugar faster without singing the top layer of the custard. I found that white sugar makes for a far more golden caramel, though brown sugar caramelises faster, and is a lot darker. You can make a thinner caramel layer, though I like it thicker, with up to three layers of sugar. Go see my other Crème Brûlée video if you don’t have a blowtorch, I’ll show you a few ways of making an easy caramel top to your custards. *Ingredients) 1 Cinnamon Stick ½tsp Nutmeg 1tsp Cloves 150g Cream 80g Coconut Water 160g Coconut Milk 1½ Eggs 1 Yolk ½tsp Vanilla Extract Powdered white sugar or brow for the Brûlée 00:00 Coconut Crème Brûlée 00:15 Milking Coconuts 03:41 Coconut Custard 08:41 Brown Sugar Brûlée 10:08 White Sugar Brûlée _____________________________ Music: "Jazz_Mango" by Joey Pecoraro