- 200ml double cream
- 300ml coconut cream
- 3 lime leaves, torn
Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…
- 1 vanilla pod, split down the centre and seeds scraped out
- 6 egg yolks
- 50g golden caster sugar, plus extra for brûlée topping
- 1 tbsp cornflour
In a pan, heat the cream, coconut cream, lime leaves, vanilla pod and seeds to just below boiling point. Leave to infuse for 1 hr, or chill overnight if you have time. Bring back to temperature before continuing.
Whisk the egg yolks, sugar and cornflour in a bowl. Slowly add a ladle of the hot cream to the egg mixture, whisking constantly. Pour the egg mixture into the pan with the cream and cook over a low heat for 8-10 mins until thick, stirring continuously – the mixture should be much thicker than a classic custard at this stage, but don’t take it too far or the eggs in the custard will curdle.
Pour through a sieve into the crème brûlée dish. Chill overnight, or for at least 1 hr until the custard has set.
To serve, sprinkle caster sugar over the top of the custard and caramelise with a blowtorch. (Do not caramelise under a grill as it takes too long and the custard will melt.)