Coconut and Lemon Myrtle Brulée

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Ingredients

500 milliliters full cream
130 grams sugar
3 egg yolks
1 tablespoon coconut milk powder
1/2 teaspoon Lemon Myrtle*
2 ripe bananas
sugar
(* Can be found at: www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id= 33)

Preparation

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.
.

Yield:

6.0

Added:

Monday, August 30, 2010 - 4:35pm

Creator:

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