How to Make INSTANT Coconut Crème Brûlée
Ingredients
- 1 can sweetened condensed milk 14 oz
- ¾ cup canned coconut milk
- 1 Jell-O Instant Coconut Cream Pudding & Pie Filling 3.4 oz
- Granulated sugar to sprinkle on top
Instructions
- Place sweetened condensed milk, coconut milk, and pudding mix (in that order) in a blender. Blend well until mixture is homogeneous and smooth (about 20-30 seconds). If needed, you may have to turn off the blender and scrape mixture down the sides with a wood spoon in order to loosen the pudding mix.
- Place mixture into ramekins and refrigerate for at least 25 minutes. Before serving, evenly sprinkle 1 teaspoon to 1 Tablespoon of sugar on top of each, depending on the size of the ramekin. Using a torch, melt the sugar until it forms a crispy top. Alternatively, you can preheat the broiler, and broil for about 1 to 2 minutes until the sugar melts and caramelizes, rotating the cups and watching closely to avoid burning. Allow the instant coconut crème brûlée to sit for at least 3-5 minutes before serving. Yield: 5 (or more depending on the size of the ramekin).
Recipe Notes
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