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Vic11

Coconut and Lemon Brulée


Serves 6

Ingredients

  • 500ml full cream
  • 130g sugar
  • 3 egg yolks
  • 1 tablespoon coconut milk powder
  • ½ teaspoon lemon myrtle (*please see notes)
  • 2 ripe bananas
  • sugar

Method

  1. Add the coconut powder to the cream and slightly warm the full cream in a pot on the stove.
  2. Place the egg yolks with the sugar in a bowl and whisk briskly, creaming the mixture.
  3. Add the cream to the mixture and add the Lemon Myrtle.
  4. Place in moulds and place into a deep tray and half fill with warm water half way up the sides of the moulds; cover entire tray with foil; make sure it’s covered extremely well, as any gap will cause the brulée to scramble.
  5. Place in a 160°C oven for 45 minutes.
  6. Remove the moulds immediately from the water bath and allow to cool. refrigerate for at least 3-4 hours.
  7. Slice the bananas on a diagonal and fan the slices out over the tops of the brulée.
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Notes & Tips

*Lemon Myrtle can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=33

Recipe Rating

4

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