Name: Lime and coconut brulee
Prep time: 380 min
Cook time: 5 min
Total time: 385 min
Yield: 1
Ingredients: 1/2 x 450g madeira cake, chopped; 40.00 gm boiling water; 6.00 gm powdered gelatine; 500g cream cheese, softened; 2 tsp finely grated lime rind; 42.00 gm lime juice; 4.40 gm vanilla extract; 161.25 gm caster sugar; 270ml can light coconut milk

Lime and coconut brulee

0 Likes

Prep Time:
380 minutes

Cook Time:
5 minutes

Total Time:
385 minutes

Delectable fusion of zesty coconut cheesecake and creamy creme brulee.

Ingredients:

1/2 x 450g madeira cake, chopped
40.00 gm boiling water
6.00 gm powdered gelatine
500g cream cheese, softened
2 tsp finely grated lime rind
42.00 gm lime juice
4.40 gm vanilla extract
161.25 gm caster sugar
270ml can light coconut milk

Instructions:

Divide the cake batter among four 1-cup heatproof ramekins. Fill a heatproof jug with boiling water and sprinkle gelatine over it. Stir with a fork until dissolved. Set aside.
With an electric mixer, blend cream cheese, lime zest, lime juice, vanilla, and 1/2 cup sugar until creamy. Slowly mix in coconut milk. Stir in gelatine mixture until smooth. Pour into ramekins, cover, and refrigerate for 6 hours until firm.
Position the grill tray close to the grill and preheat on high. Nestle the ramekins in a roasting pan filled with ice. Sprinkle the leftover sugar over the cheese mixture. Slide the pan under the grill for 4 to 5 minutes until the sugar melts and caramelizes. Let it rest for 1 to 2 minutes until set. Serve and enjoy!

We use cookies

Similar Recipes

Coconut and makrut lime crème brulées recipe

Lime & coconut caramel creams

Lime and coconut curd

Lime and coconut cream pie

Lime and coconut microwave puddings recipe