Lime and coconut creme caramel

STEP 1

Preheat oven to 160°C. Line a large roasting pan with a folded tea towel. Combine the sugar and lime juice in a medium saucepan over low heat. Cook, stirring, until the sugar dissolves. Increase heat to medium-high. Bring to the boil. Cook, without stirring, occasionally brushing the side of the pan with a wet pastry brush, for 7 mins or until golden. Remove from heat. 

STEP 2

Place a 20cm (base measurement) round cake pan in the prepared roasting pan. Pour caramel over the base of the cake pan and set aside to set.

STEP 3

Combine the coconut milk, cream and lime rind in a saucepan. Bring to the boil. Set aside for 5 mins to cool.

STEP 4

Whisk the extra sugar, eggs and egg yolks in a large bowl until smooth. Place the cream mixture in a clean saucepan over medium heat. Bring to a simmer. Carefully pour over the egg mixture, whisking constantly until combined. Strain the custard mixture through a fine sieve over the caramel in the cake pan. Pour enough water into the roasting pan to come halfway up the side of the cake pan. 

STEP 5

Bake for 40 mins or until just set but still a little wobbly. Carefully remove the cake pan from the roasting pan. Set aside to cool completely. Place in the fridge overnight to chill.

STEP 6

Run a small sharp knife around the edge of the crème caramel to loosen from the pan. Place a rimmed serving platter on top of the pan and quickly turn over to invert. Decorate the crème caramel with the mango slices and cut into wedges to serve. 

Make it ahead: this dessert needs to chill overnight, but you can make it up to 3 days ahead. In fact, the longer it chills in the fridge, the more tasty the caramel sauce will be. Turn it out and top just before serving.