Raspberry and coconut brule
- Divide raspberries evenly over the base of six, ½ cup capacity ramekins. Beat milk, coconut cream, sugar, vanilla essence and 5 egg yolks together. Pour equal amounts over raspberries.
- Place ramekins in a baking dish. Pour warm water to come three-quarters of the way up the sides of the dishes. Bake at 160 degrees C for one hour or until set. Sprinkle demerara sugar over tops of custards. Grill until sugar bubbles. Remove and cool custards. Refrigerate until cold.