SIMPLY SENSATIONAL

THIS BRILLIANT BRULEE IS SERVED WITH FRESH PAPAYA SALAD FOR A COMPLETELY DELICIOUS DESSERT

COCONUT BRULEE CUSTARDS WITH PAPAYA AND LIME SALAD

Ingredients

250ml thickened cream

250ml full fat (full flavour) coconut milk 25g (1/3 cup) shredded coconut, lightly toasted

1/4 teaspoon ground cinnamon 1 teaspoon vanilla bean extract

5 egg yolks

55g (1/4 cup) caster sugar, plus 1 1/2 tablespoons extra

400g or about 1/4 of a small firm ripe papaya, seeded, peeled

1 teaspoon lime juice

1 teaspoon finely grated lime zest 2 tablespoons brown sugar

Method Step 1:

Preheat your oven to 150C or 130C fan forced. Measure your coconut milk, cream, vanilla, cinnamon and half your toasted coconut, and then pour the delightfully creamy mixture into a saucepan before placing it on a medium heat. Bring the mix to scalding point, careful not to bring it to boil, then set it aside for five minutes for all of the flavours to infuse.

Step 2:

Whisk your egg yolks and sugar in a large bowl until pale. Strain the cream over the egg mixture, ensuring to stir and fold as you go. Discard coconut and whisk until you’re left with a smooth, silky mixture. If any foam gets through just use a spoon to scoop it off and discard it.

Step 3:

Place a folded tea towel in the base of a large deep roasting tray. Place four 125ml oven-proof ramekins in the tray. Divide the mixture between ramekins, straining it as you go. Pour enough boiling water in the base of the pan to come half way up the sides of the ramekins, and then loosely cover the tray with foil.

Step 4:

Place the ramekins in a preheated oven and bake for 40-45 minutes or until the creamy custards still have the telltale wobble in the centre. Carefully remove the ramekins from the water bath and set them aside to cool, then cover them with plastic wrap and refrigerate overnight. .

Step 5:

When ready to serve, use your dice fresh papaya, and toss in the remaining toasted coconut and a little lime juice and zest for a little bite, then set it aside.

Step 6:

Sprinkle 1 ½ teaspoons of sugar evenly over the top of each brulee and grill for two minutes until a golden caramel forms. To prevent your creations from melting under the grill, place them in a tray with some ice cubes, or use a cooks blowtorch instead. Serve each brulee with papaya salad on the side.