Ingredients (serves 6)

1 cup whipping cream
1 cup coconut milk
1 vanilla bean
6 egg yolks
100 g sugar
sugar for caramelization
1/8 cup kiwi, diced
1/8 cup pineapple, diced
1/8 cup papaya, diced
1/8 cup watermelon, diced
1 calamansi
sugar to taste


  1. In a pot, combine cream, coconut milk and vanilla. Bring to a boil.
  2. In a bowl, whisk together egg yolks and sugar. Pour in boiled milk mixture slowly so as not to cook eggs.
  3. Pour in mixture into serving bowls and remove the bubble on top.
  4. Cook in a water bath in a 150 degree C oven for 45 minutes or until set.
  5. Combine fruits in a bowl. Add in calamansi juice and sugar to taste. Let stand for a few minutes.
  6. Place a layer of sugar on the brulee and torch until caramelized. Top with fruit salsa.