Step 1

reheat oven to 150°C. Line a deep roasting pan with a Chux cloth or paper towel and place heatproof serving bowls in pan.

Step 2

Combine cream, sugar, coconut cream and half coconut milk in a saucepan over medium-high heat and bring to a simmer.

Step 3

Meanwhile, whisk yolks and remaining 200ml coconut milk in a heatproof bowl until combined. Gradually whisk hot coconut mixture into egg mixture until combined. Strain combined mixture through a fine sieve into a jug, then divide among serving bowls. Fill pan with boiling water halfway up the side of the bowls and cover tightly with foil. Bake for 50 minutes or until just set with a slight wobble across the surface of the brulees. Immediately remove from water and stand for 30 minutes to cool. Chill for 2 hours or overnight to set.

Step 4

Sprinkle with extra sugar and caramelise with blowtorch just before serving.