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Banana & Coconut Créme Brûlée

Here’s a wonderful recipe for a popular and well-known French dessert from Jonathan Groves, an experienced and highly regarded chef, currently working in The Gambia at Ngala Lodge.

Let’s face it, French cuisine tastes great no matter where you are!

creme brulee

Coconut Créme Brulee
Ingredients: serves 6

8 Egg yolks
30g sugar
1 tin coconut milk (400ml)
100g creamed coconut
400g cream
4 large bananas
sesame seeds and brown sugar to sprinkle on top
sprig of mint to garnish

1. Pre-heat the oven to 150° C (or gas mark 2)

2. Slowly reduce the coconut milk and the creamed coconut to approx 250g

3. Then add approx 400g cream to make a total 650g

4. Heat slowly until JUST boiling & then remove from heat

5. Whisk the egg yolks and the sugar untill thick and pale yellow and double in quantity

6. Whisk the coconut and cream mixture into the egg & sugar mixture

7. Place in 6 large ramekins

8. Bake in bain maire for 30-40 mins until just cooked – the middle should still have a wobble when shaken gently

TO SERVE

9. Sprinkle with sesame seeds

10. Cover in a layer of slice of banana

11. Sprinkle with Brown sugar

12. Warm in the oven

13. Glaze sugar until brown

14. Top with a sprig of mint

Photography courtesy of Ngala Lodge