Coconut and Lemon Myrtle Creme Brulée

    4 hours

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


    New South Wales, Australia
    2 people made this

    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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