Coconut & Lemon Myrtle Brulée
A brulée is a custard-type dessert, with this particular recipe made with coconut and Australian Lemon Myrtle.
Yield
6 servingsPrep
20 minCook
55 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | millilitres |
cream
full |
|
| 130 | grams |
sugar
|
|
| 3 | large |
egg yolks
|
|
| 1 | tablespoon |
coconut milk
powder |
|
| ½ | teaspoon |
-
Lemon Myrtle |
* |
| 2 | each |
bananas
ripe |
|
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | millilitres |
cream
full |
|
| 1.3E+2 | grams |
sugar
|
|
| 3 | large |
egg yolks
|
|
| 15 | ml |
coconut milk
powder |
|
| 2.5 | ml |
-
Lemon Myrtle |
* |
| 2 | each |
bananas
ripe |
|
| 1 | x |
sugar
|
*
|
Directions
Add the coconut powder to the cream and slightly warm the full cream in a pot on the stove.
Place the egg yolks with the sugar in a bowl and whisk briskly, creaming the mixture.
Add the cream to the mixture and add the Lemon Myrtle.
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.
Place in a 160°C oven for 45 minutes.
Remove the moulds immediately from the water bath and allow to cool. refrigerate for at least 3 to 4 hours.
Slice the bananas on a diagonal and fan the slices out over the tops of the brulée.
Styling : To serve, sprinkle the sugar on the top and heat with a gas torch to form a toffee crunch.
