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  • Author: Luisa Lehmann
  • Total Time: 310 min.



200 ml coconut milk, unsweetened
250 g whipping cream
120 g caster sugar
8 medium egg yolks
2 tsp Taylor & Colledge Vanilla-Paste


4 pineapple slices, skin removed
1 tsp Taylor & Colledge Vanilla-Paste
14 g (1 tbsp) unsalted butter
2 tbsp honey
4 tbsp dark rum
75 g (6 tbsp) light brown sugar


Step 1: Preheat oven to 120°C/100°C fan/Gas Mark ½.

Step 2: Combine coconut milk, whipping cream and vanilla paste in a saucepan over a medium heat. Whisk until the milk begins to simmer, then remove from the heat and leave to cool for 10 minutes.

Step 3: In a large mixing bowl, whisk the egg yolks with the sugar until thick and creamy. Slowly add the coconut milk mixture to the mixing bowl whilst whisking.

Step 4: Pour the mixture into 6 oven proof ramekins, place them on a deep sided baking tray and carefully pour hot water onto the baking tray until it reaches halfway up the side of the ramekins.

Step 5: Bake for 40 to 45 minutes until the outside of the Crème is just set and the middle is slightly wobbly.

Step 6: Remove from the oven and allow to cool. Cover and place in the fridge to chill for at least 4 hours.

Step 7: Cut the pineapple in thin wedges (you will need 12 wedges). Heat the butter, honey and Vanilla Paste in a small pan. When hot, place the pineapple slices in the pan. Cook for 2 – 3 minutes. Add the rum and carefully ignite with a long match or kitchen blowtorch to flambé.

Step 8: When ready to serve, sprinkle brown sugar over the top of each crème and caramelize with a kitchen blowtorch. Top with the flambeed pineapple and serve straight away.

  • Prep Time: 20 min.
  • Resting & Cooling Time: 250 min.
  • Cook Time: 40 min.