Cracker Pack 2019

Coconut Creme Brulee

Serves: 10
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  • 130g Crème Brulee Mix
  • 500ml Semi Skimmed Milk
  • 500ml Whipping Cream
  • 150g Castor Sugar
  • 3 tbsp Maggi Coconut Milk Powder


  1. Pour the liquids into a thick bottomed pan and heat to just below the boil
  2. Reduce the heat and whisk in the powder mix along with the Maggi Coconut Milk Powder. Whisk for 3 mins
  3. Remove from the heat and pour into a jug
  4. Pour the mix into the required moulds. Place in the fridge to set
  5. Remove from the fridge, sprinkle a light layer of caster sugar over the top & glaze with a blow torch and serve
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