Coconut and Lemon Myrtle Creme Brulée

Coconut and Lemon Myrtle Creme Brulée


1 person made this

A delicious creme brulée made with coconut and native Australian lemon myrtle served with bananas.

VicCherikoff New South Wales, Australia

Serves: 6 

  • 500ml full cream
  • 130g sugar
  • 3 egg yolks
  • 1 tablespoon coconut milk powder
  • ½ teaspoon Lemon Myrtle
  • 2 ripe bananas
  • sugar (for serving)

Preparation:15min  ›  Cook:45min  ›  Extra time:3hours chilling  ›  Ready in:4hours 

  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.
  8. To serve, sprinkle the sugar on the top and heat with a gas torch to form a toffee crunch.

See it on my blog

Recipe provided by Cherikoff Rare Spices

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