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Coconut Lime Brulee

Coconut Lime Brulee is built on Milk, Coconut Cream, Castor Sugar, Firmly Packed Brown Sugar, and Water. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 1/2 cup
• 1/4 cup
• 1/3 cup
• 1 tbsp

Method (preview)

1. 1

   Grease 4 x 1 1/3 cup shallow ovenproof dishes.

2. 2

   Peel rind thinly from limes, avoiding the white pith.

3. 3

   Combine rind, milk, cream and ginger in a small pan, stir over heat until almost boiling, remove from the heat and allow to cool slightly.

4. 4

   Whisk eggs and castor sugar together in a medium bowl until creamy, gradually whisk in warm milk mixture.

5. 5

   Strain and discard rind, and ginger.

6. 6

   Pour mixture into prepared dishes, place in a baking dish with enough boiling water to come halfway up the sides of the dishes.

7. 7

   Bake in a moderate oven about 20 minutes or until just firm.

8. 8

   Remove dishes from the pan.

9. 9

   Refrigerate until cold.

10. 10

    Combine brown sugar and water in a bowl; stir until combined.

11. 11

    Spoon or brush the sugar mixture evenly over the custards.

12. 12

    Grill about 5 minutes or until the top is bubbly.

13. 13

    Refrigerate about 15 minutes, or until topping is firm, before serving.