Ingredients

Crème Brûlée  
300ml double cream 
150ml milk 
50g dried coconut 
100ml coconut milk 
5 egg yolks (*whites are used in the tuile)  
50g caster sugar plus extra for brûlée crunch! 

Tuile 
65g egg whites 
65g flour 
90g icing sugar 
65g melted butter 

Coconut no churn ice cream 
397g can of coconut condensed milk 
600ml double cream, very cold. 

Fresh exotic fruit salad - if this does not include pomegranate then buy this additionally as the colour brings the dish alive. 
300ml fresh orange, mango and passion fruit juice (or any fresh juice that takes your fancy) 
Sugar syrup (you can make this or use ready made)
Passion fruit liquor (optional, you can also use rum or Malibu) 
Mint   

Method
Start with the ice cream, whip the double cream for a few minutes until thick enough that the beaters will leave a trail.  Be careful not to overwhip and split.  Pour the condensed milk in with the cream and gently fold together.  Put into a freezer proof bowl for 6-8 hours.  

Preheat the oven to 180c.

Gently warm 50ml of the cream, all of the milk and coconut together until hot but not boiling. Cover and leave to infuse until cold.  

Strain the coconut mix.  Put the egg yolks and sugar in a stand mixer with a balloon whisk (or in a mixing bowl and use a hand whisk) until light and fluffy (around 1 minute). Put coconut milk into the cream mixture and bring almost to the boil.  

TIP: When milk boils it starts as a single bubble around the edge and quickly bubbles form around the rest of the edge before boiling up and over.  You want to take this off the heat as soon as you see that first bubble. 

With the mixer on a medium speed slowly incorporate the cream mixture to the eggs. Strain over a fine mesh sieve into a jug and skim off the foam from the top of the jug and discard.  Pour the mixture into ramekins. 

I like to cook this in a covered bain Marie - I first read about this technique in Angela Nilsen’s The Ultimate Recipe Book (my most used and favourite cookbook that I own) and this recipe is based on her crème brûlée recipe.  You put the filled ramekins in a roasting pan that is higher than the ramekins.  Fill it with hot water (from your kitchen tap) until the water is ¾ of the way up the ramekin, put into the oven and cover with a baking tray leaving a gap for the steam to escape.  This allows the brûlée’s to cook without overcooking on the top. 

Cook for 30-35 minutes until it is soft set with a slight wobble in the centre.  Be careful checking - you don’t want to overcook as the hotter and more set it becomes, the more the risk of it scrambling.  Take the ramekins out of roasting tin and put into the fridge for at least a few hours to chill and set. 

Put the egg whites, flour and icing sugar into a food processor and blend for 5 mins until smooth.  Slowly add the melted butter.  Place into a container in the fridge to firm up for a few hours. 

When you are ready to eat, preheat the oven to 180c.  On a baking tray put either a silpat mat or parchment paper and spread a thin layer of the mix with a palette knife.  If you want your tuile to have a shape then use a mould now.  Put into the oven for 5 minutes or until golden brown. 

If you want your tuile to have a curve to it then as soon as you pull the tray out of the oven, put around a cup and press against the cup - this is easier if it is on its side.  As the tuile cools it will hold the shape.  Be careful though, as they cool they become extremely easy to break so you only want to make 2 biscuits at a time if you are going to shape them.

Cut your fruit salad into small pieces.  Take your fruit juice and mix with sugar syrup to taste, you want it to taste balanced, not too sharp or sweet.  When you are happy with the balance, add the passion fruit liquor to taste. 

You can serve in one of two ways:  
The simple way is to sprinkle the top with sugar, take a blow torch and carefully torch the top until the sugar has dissolved and turned into a golden syrup.  Put the exotic fruit salad into a bowl with a quenelle of ice cream on the top and the tuile on the top of that.  Put small mint leaves around the fruit.  

Alternatively you can demould the crème brûlée.  To do this your brûlée needs to be very cold.  Run your knife around the edge and very carefully tease out of the ramekin turning and using gravity to ease it out.  When you are sure it is going to come out, ease on to your plate.  Put the sugar on the top and carefully torch with your blow torch until the sugar is dissolved and golden.  Put the fruit salad around the edge of the brûlée, the tuile on the top of the brûlée and a quenelle of ice cream.  Put small mint leaves around the fruit.