Try this twist on a classic crème brûlée made from coconut milk infused with lime leaves. The end result is dairy free and delicious.
Serves66
Cook time40 mins40 minutes
Prep time15 mins15 minutes, + 30 mins cooling and 3 hours chilling time
+ 30 mins cooling and 3 hours chilling time
Ingredients
2 cups (500ml) coconut milk
6 lime leaves, finely shredded
5 Coles Australian Free Range Egg yolks
1/2 cup (110g) caster sugar
1/4 small pineapple, peeled, thinly sliced
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
Use an electric mixer to whisk the egg yolks and ⅓ cup (75g) 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 ⅔-cup (160ml) ramekins.
Step 3
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 mins or until custard is almost set. Remove ramekins from pan. Set aside for 30 mins to cool. Place in the fridge for 3 hours to chill.
Step 4
Preheat grill on high. Sprinkle the remaining sugar evenly over the top of each ramekin. Place under grill for 1 min or until the sugar caramelises. (Alternatively, use a kitchen blowtorch to caramelise the sugar.)
Step 5
Meanwhile, heat a chargrill on high. Cook the pineapple for 1 min each side or until lightly charred. Set aside to cool slightly. Cut into triangles.
Step 6
Top crème brûlées with pineapple. Sprinkle with the remaining lime leaf.
Preheat oven to 150°C. Combine thecoconut 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 theegg yolks and ⅓ cup (75g) of the sugarin amedium 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 ⅔-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 30-35mins or until custard is almost set. Remove ramekins from pan.Set aside for 30mins to cool. Place in the fridge for 3hours to chill.
Preheat grill on high. Sprinkle the remaining sugar evenly over the top ofeach ramekin. Place under grill for1min or until the sugar caramelises. (Alternatively, use a kitchen blowtorch to caramelise the sugar.)
Prep time15 mins15 minutes, + 30 mins cooling and 3 hours chilling time
+ 30 mins cooling and 3 hours chilling time
Ingredients
2 cups (500ml) coconut milk
6 lime leaves, finely shredded
5 Coles Australian Free Range Egg yolks
1/2 cup (110g) caster sugar
1/4 small pineapple, peeled, thinly sliced
Description
Try this twist on a classic crème brûlée made from coconut milk infused with lime leaves. The end result is dairy free and delicious.
Method
Step 1
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.
Step 2
Use an electric mixer to whisk the egg yolks and ⅓ cup (75g) 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 ⅔-cup (160ml) ramekins.
Step 3
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 mins or until custard is almost set. Remove ramekins from pan. Set aside for 30 mins to cool. Place in the fridge for 3 hours to chill.
Step 4
Preheat grill on high. Sprinkle the remaining sugar evenly over the top of each ramekin. Place under grill for 1 min or until the sugar caramelises. (Alternatively, use a kitchen blowtorch to caramelise the sugar.)
Step 5
Meanwhile, heat a chargrill on high. Cook the pineapple for 1 min each side or until lightly charred. Set aside to cool slightly. Cut into triangles.
Step 6
Top crème brûlées with pineapple. Sprinkle with the remaining lime leaf.
Preheat oven to 150°C. Combine thecoconut 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 theegg yolks and ⅓ cup (75g) of the sugarin amedium 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 ⅔-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 30-35mins or until custard is almost set. Remove ramekins from pan.Set aside for 30mins to cool. Place in the fridge for 3hours to chill.
Preheat grill on high. Sprinkle the remaining sugar evenly over the top ofeach ramekin. Place under grill for1min or until the sugar caramelises. (Alternatively, use a kitchen blowtorch to caramelise the sugar.)
