Crème Brulee with a twist

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A tropical twist on an old favourite, the coconut lime adds a hint of fun to this dessert. The only question that remains is what to serve alongside it – bubbles or no bubbles?

The answer depends entirely on your preference and your budget.

A Laurent-Perrier Demi-Sec Champagne with its intense range of aromas could be the perfect finish to your date night dinner. The richness of the Demi-Sec naturally calls for sweet dessert dishes, such as pastries or chocolate, enhancing them with considerable depth.

Alternatively, the Petit Guiraud Sauternes gives you a lovely, well-balanced wine with citrus fruit and good acidity. Sweet but not cloying. The second wine of top Sauternes property Château Guiraud.

6 large egg yolks, 2 whole eggs, 1 cup sugar (with 4tbsp saved for plating), 1 tsp vanilla, 4 tsbp lime zest (with 1 tbsp saved for plating), 1 cup toasted sweetened coconut (devided into halves), 1/2 cup heavy cream, 1/2 cup coconut milk

Preheat oven to 325 degrees.
In a small bowl mix together reserved sugar and lime zest together and set aside for later.
In a medium sized bowl combine eggs with sugar and whisk until mixture is a pale yellow colour.
Meanwhile, heat cream with coconut milk, coconut and lime zest and let come to a boil and immediately turn off. (VERY CAREFULLY)
Slowly pour hot cream mixture into eggs while whisking vigorously until all is added.
Pour mixture into a measuring jug and set aside.
Place 6 medium sized ramekins into a baking dish and fill dish with boiling water until half of the ramekin is submerged.
Pour custard mixture evenly into ramekins and place in to oven and bake for 40-45 minutes or until custard is set, remove ramekins from pan and refrigerate for at least 2 hours.

To Plate
Remove custard from refrigerator 30mins before serving and top with lime sugar and brûlée with blow torch until sugar is perfectly caramelized
Add top with toasted coconut while sugar is still hot.
Let cool and serve with light dust of powdered sugar.

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