CRÈME BRÛLÉE

Serves: 4 Prep time: 1 hr Ingredients 2 1/2 cups coconut cream 1/2 tsp lemon zest

5 large egg yolks

5 T castor sugar METHOD

1. Preheat the oven to 160°C . Place four ramekins in a deep roasting tin at least 7,5cm deep.

2. Pour coconut cream, and lemon zest into a medium saucepan. Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric hand whisk, until pale and fluffy. Place saucepan with the cream on medium heat and bring almost to the boil. As soon as you see bubbles appear around the edge, remove and set aside. 3. Slowly pour the warm cream mixture into the beaten egg yolks, stirring constantly with a wire whisk, making sure to scrape out the seeds from the pan.

4. Set a fine sieve over a large wide jug or bowl, and pour the hot mixture through to strain it. Using a big spoon, scoop off all the pale foam that's sitting on the top of the liquid and discard. Stir the mixture.

5. Pour enough hot water into the roasting tin to come about 1,5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top – it's easier to spoon in the last little bit. Bake for 40 minutes. To check if it's ready, gently sway the roasting tin and if the crème brûlées are ready, they will wobble in the middle like a jelly. Don't let them get too firm.

6. Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool, then put in the fridge to cool completely overnight, without affecting the texture. 7. Place on plate and unmould, serve with berry sauce.