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Coconut brulee custards with papaya & lime salad
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Indulge in a sensational brulee paired with fresh papaya salad for the perfect dessert.
Ingredients:
  • 250ml thickened cream
  • 250ml full fat (full flavour) coconut milk
  • 25g (1/3 cup) shredded coconut, lightly toasted
  • 0.63 gm ground cinnamon
  • 4.40 gm vanilla bean extract
  • 5 egg yolks
  • 55g (1/4 cup) caster sugar, plus 1 1/2 tbsp extra
  • 400g or about 1/4 of a small firm ripe papaya, seeded, peeled
  • 5.30 gm lime juice
  • 1 tsp finely grated lime zest
  • 32.00 gm brown sugar
Instructions:
  • Preheat the oven to 150C (130C fan forced). Combine coconut milk, cream, vanilla, cinnamon, and half of the toasted coconut in a Pyrex Measuring Jug. Transfer the mixture to a saucepan over medium heat. Heat until the mixture is scalding without boiling. Remove from heat and let it sit for five minutes to infuse flavors.
  • In a large Pyrex Bowl, whisk egg yolks and sugar until pale. Slowly strain hot cream over the mixture, stirring constantly. Discard coconut, whisk until smooth, and remove any foam with a spoon.
  • Place a folded tea towel in a large deep roasting tray and set four 125 ml oven-proof ramekins inside. Carefully divide the mixture between the ramekins, straining as you pour. Add boiling water to the tray, filling it halfway up the sides of the ramekins. Loosely cover the tray with foil before cooking.
  • Bake the ramekins in a preheated oven for 40-45 minutes until the custards have a slight wobble in the center. Once done, cool the ramekins, cover with plastic wrap, and refrigerate overnight. Anticipate enjoying them in the morning.
  • Dice fresh papaya using a Pyrex Santuko Knife on a Pyrex Cutting Board, then mix in toasted coconut along with a hint of lime juice and zest for a zesty touch. Set aside for serving.
  • Sprinkle 1 1/2 teaspoons of sugar evenly over each brulee and grill for 2 minutes until golden caramel forms. Place brulees on a tray with ice cubes or use a kitchen blowtorch to prevent melting. Serve with a side of tropical papaya salad for a delightful experience.

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