Coconut and Lime Creme Brulee

Ingredients

2 cups (500mL) coconut milk
6 lime leaves, finely shredded
5 egg yolks
1/2 cup (110 g) caster sugar
1/4 pineapple, peeled, thinly sliced

Method

Preheat oven to 150 C. Combine the coconut milk and half the lime leaf in a saucepan over medium heat. Bring just to a simmer. Remove from heat.

Use an electric mixer to whisk the egg yolks and 1/3 cup (75 g) of the sugar in a medium bowl until pale and creamy. Gradually add the coconut milk mixture, stirring well after each addition. Strain custard into a large jug. Discard solids. Pour the custard evenly among six 2/3-cup (160mL) ramekins.

Line the base of a roasting pan with a tea towel, folding to fit. Place ramekins on the tea towel in the pan. Carefully pour enough boiling water into the pan to come halfway up the side of the ramekins. Bake for 30-35 minutes or until custard is almost set. Remove ramekins from pan. Set aside for 30 minutes to cool. Place in the fridge for 3 hours to chill.

Preheat grill on high. Sprinkle the remaining sugar evenly over the top of each ramekin. Place under grill for 1 minute or until the sugar caramelises. Alternatively, use a kitchen blowtorch to caramelise the sugar.

Meanwhile, heat a chargrill on high. Cook the pineapple for 1 minute each side or until lightly charred. Set aside to cool slightly. Cut into triangles.

Top crème brulées with pineapple. Sprinkle with the remaining lime leaf.

Credits: Coles

Photo Credits: Coles