Preparation time is 20minutes
Cook time is 1minutes
Total time is 21minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
6 Ingredients
Number of servings
4
- 300milliliter thickened cream
- 1/3 cup demerara sugar
- 2 limes, rind grated
- 270milliliter coconut milk
- 5 egg yolks
- 1/3 cup caster sugar
Nutrition per serving
2190kJ / 525Cal
2190 Kilojoules or 525 Calories
25% of daily energy intake*
Protein
6.1grams
Fat
38.2grams
Carbs
40.8grams
Sugars
37.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 150°C. Line the base of a roasting pan with a folded tea towel. Sit four 1/2 cup-capacity ovenproof ramekins in the pan.
Step 2 of 5
Place cream, coconut milk and lime rind in a saucepan over medium heat. Cook, stirring, for 5 minutes until mixture just comes to the boil. Remove from heat.
Step 3 of 5
Whisk egg yolks and caster sugar together in a bowl until pale and thick. Slowly add the hot cream mixture, whisking constantly. Strain and divide evenly among ramekins.
Step 4 of 5
Place roasting pan on oven rack. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake for 1 hour or until just set. Remove pan from oven and carefully lift ramekins out of the pan. Cool for 20 minutes then refrigerate overnight or until cold.
Step 5 of 5
Preheat grill on high. Sprinkle brulees with demerara sugar. Cook under grill, about 6cm from heat source, for 2-3 minutes or until sugar bubbles and caramelises. Serve.
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