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Coconut and makrut lime crème brulées recipe
Coconut and makrut lime crème brulées recipe
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in a tropical twist on a classic dessert with this sweet and creamy coconut lime dish.
Ingredients:
  • 500ml coconut milk
  • 6 makrut lime leaves, finely shredded
  • 5 Free Range Egg yolks
  • 110g caster sugar
  • 1/4 small pineapple, peeled, thinly sliced
Instructions:
  • Preheat the oven to 150°C. In a saucepan over medium heat, gently heat the coconut milk with half the lime leaf until it just begins to simmer. Remove from the heat.
  • Step up the decadence by using an electric mixer to whip together the egg yolks and ⅓ cup (75g) of sugar until they turn pale and creamy. Slowly incorporate the coconut milk mixture, making sure to stir thoroughly each time. Strain the luscious custard into a spacious jug, separating any solids. Distribute the custard evenly among six ramekins, each with a capacity of ⅔ cup (160ml).
  • 1. Place a tea towel in the base of a roasting pan, folding it to fit. Arrange ramekins on the tea towel in the pan. Pour enough boiling water into the pan to reach halfway up the side of the ramekins. 2. Bake for 30-35 minutes or until the custard is nearly set. 3. Remove the ramekins from the pan and let them cool for 30 minutes. 4. Chill in the fridge for 3 hours before serving.
  • Preheat the grill on high. Evenly sprinkle the remaining sugar over each ramekin. Grill for about 1 minute until the sugar caramelizes. Option: Use a kitchen blowtorch for caramelization.
  • Preheat a chargrill on high heat. Grill the pineapple for 1 minute on each side until it gets a nice char. Let it cool for a bit, then cut it into triangles.
  • Finish by elegantly layering fresh pineapple onto the crème brûlées and delicately sprinkle the remaining lime leaf on top.

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