Frank's Recipes! Coconut and Lime Creme Brulee

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Coconut and Lime Creme Brulee

2 medium (100g) limes
1 1/2 cups milk
1 1/2 cups coconut cream
2 tablespoon sliced fresh ginger
4 eggs
1/4 cup castor sugar
1/3 cup firmly packed brown sugar
1 tablespoon water

Grease 4 x 1 1/3 cup shallow ovenproof dishes. Peel rind thinly from limes, avoiding the white pith. Combine rind, milk, cream and ginger in a small pan, stir over heat until almost boiling, remove from the heat and allow to cool slightly. Whisk eggs and castor sugar together in a medium bowl until creamy, gradually whisk in warm milk mixture. Strain and discard rind, and ginger. Pour mixture into prepared dishes, place in a baking dish with enough boiling water to come halfway up the sides of the dishes. Bake in a moderate oven about 20 minutes or until just firm.

Remove dishes from the pan. Refrigerate until cold. Combine brown sugar and water in a bowl; stir until combined. Spoon or brush the sugar mixture evenly over the custards. Grill about 5 minutes or until the top is bubbly. Refrigerate about 15 minutes, or until topping is firm, before serving.

This can be made a day in advance.