The combination of the Asian coconut milk and the pungent taste of freshly picked green pepper from Phu Quoc Island really good. Try this one at home…!
10 pieces of egg yolks
½ cup of granulate
sugar
2/3 cup of heavy cream
½ tablespoon of corn
starch
1 cup of coconut milk
1 piece of young
coconut with skin, cut into halve in the lengthways center
10 grams of fresh green
pepper slightly chopped plus 10 grams for the garnish
2 tablespoon of
granulate sugar for caramelizing
About the image above: green pepper and coconut creme brule
served on young coconut shell
To prepare the cream brule: preheat the oven to 150-160
degree Celsius. I a bowl sieved the sugar and the corn starch. Whisk in the egg
yolks and add in the coconut milk and cream to blend. Pass it into a fine strainer. Add the chopped green pepper to the mixture.
Place the 2 piece of halved young coconut in a container of bain-marie. And
then pour the mixture to the coconut shells and bake in the oven about 20-30
minutes (depend on the thickness of the coconut shells) or maybe more.
Remove from the oven when ready and take out from the
water bath and cool slightly before refrigerating overnight.
To serve: just before serving, sprinkle the cream brule
with a thin layer of sugar and caramelize he sugar using a small blowtorch.
Serve the cream brule and garnish with fresh green pepper.
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