Milk and Chocolate and Coconut Crème Brûlée

Recipe by THOMAS SCHNETZLER, Lindt Maître Chocolatier


  • 150g Lindt Excellence Extra Creamy 

  • 440ml Coconut cream

  • 400ml Cream

  • 70g Castor sugar

  • 200g Egg yolks (about 10 eggs)

  • 30ml Malibu 

  • Serves: 8
  • Cooking time: prep 15mins, baking 40-45mins. Best prepared the night before.
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Preheat the oven to 150°C

  • 1. Place egg yolks in a bowl.
  • 2. Mix coconut cream, cream and sugar in a saucepan and bring to the boil on a moderate heat. Remove from heat and pour approximately a quarter over egg yolks and whisk.
  • 3. Break up chocolate in a separate bowl and add remaining boiled cream, stirring until all the chocolate has melted and the mixture is smooth. Add the egg yolk mixture and Malibu, ensuring mixture is smooth.
  • 4. Divide the brûlée mix equally into ramekins and place into a deep baking dish, adding enough boiling water to the baking dish to reach halfway up the ramekin sides.
  • 5. Gently bake for 40 to 45 minutes or until just set. A brûlée is cooked when the custard is set on the sides but remains slightly soft in the centre. Caramelise just before serving.

*To achieve the distinctive finish on a brûlée, sprinkle an even layer of caster sugar on top of the dessert and using a brûlée torch caramelise the sugar until golden brown. Best to complete a couple of layers for a rich and thick crust.

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