Piña Colada-flavoured crème brûlée
Ingredients:
a tin of VERA coconut milk
VERA tinned pineapple chunks
2 egg yolks
2 tablespoons of cornflour
pineapple syrup (optional, to sweeten)
brown sugar
Preparation:
Blend the coconut milk, pineapple, egg yolks and cornflour until the mixture is perfectly smooth. Pass it through a sieve, then heat it in a frying pan, stirring constantly, until the mixture thickens noticeably – this will take about 7 minutes. Pour the finished cream into ramekins and leave in the fridge, preferably overnight, to set properly. Just before serving, sprinkle the top with a generous layer of brown sugar and caramelise with a blowtorch until a golden, crispy crust forms.
Once cooled, decorate with icing (icing sugar mixed with lemon juice - proportions: 1 cup icing sugar and 4-5 tablespoons juice). Finally, you can add festive sprinkles for even more charm.
