Lime and coconut crème caramel

Method

1. 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.

2. 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.

3. Step 3

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

4. 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 side of the cake pan.

5. 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.

6. 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 pan and quickly turn over to invert. Decorate the crème caramel with the mango slices and cut into wedges to serve.