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Coconut crème brulée

Sweet, creamy with a crunch sugary topping, this creme brulé will finish off any Thai meal perfectly

Serves: 6
Cooking and preparation time: 1 hr 15 mins plus chilling time

What you need:

• 250ml Blue Dragon Coconut Milk
• 250ml double cream
• 6 egg yolks
• 80g caster sugar
• 50g demerara sugar

What you do:

1. Heat the Blue Dragon Coconut Milk, double cream and a pinch of salt until just before boiling point. Set aside and cool for 10 mins
2. Meanwhile beat the egg yolks and caster sugar until light and fluffy and preheat the oven to 150° C/fan 130° C/gas 2
3. Beat the Blue Dragon Coconut Milk and double cream into the egg mixture and pour into 6 x 150ml ramekins until two thirds full. Place the ramekins in a roasting tin half-filled with hot water, cover the whole thing with foil and bake for 40-45 mins. Remove from the oven, cool, then chill for 2-3 hours
4. Sprinkle with demerara sugar and caramelise under a grill or with a blow torch

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Blue Dragon

Blue Dragon was created over 30 years ago to help British people create authentic Chinese dishes at home. Since then it's gone truly pan-Asian, with ingredients to help create delicious dishes from Thailand, Japan and Vietnam and expanding the Chinese range.