Lime and coconut caramel creams

serves / 4 prep / 4 hours 45 minutes cook / 40 minutes

Ingredients

52g (1⁄3 cup) coconut sugar

2 tbsp water

7 egg yolks

1 egg

125ml (1⁄2 cup) light coconut milk

125ml (1⁄2 cup) fresh lime juice

3 tsp finely grated lime rind

126g (3⁄4 cup) coconut sugar, extra

1. Preheat oven to 160C/140C fan-forced. Combine the coconut sugar and water in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Bring to the boil. Simmer, without stirring, for 6 minutes or until mixture turns deep golden. Working quickly, divide among four 150ml-capacity ramekins or dariole moulds. Set aside for 5 minutes or until set.

2. Whisk egg yolks, egg and coconut milk in a large heatproof bowl. Place lime juice and rind and extra coconut sugar in a small saucepan over low heat. Cook, stirring, for 3 minutes or until sugar dissolves. Bring to a simmer. Simmer for 2 minutes to infuse. 3. Strain into a heatproof jug. Discard solids. Add to egg mixture, in a slow steady stream, whisking constantly until combined. Transfer mixture to a jug. Carefully pour into the ramekins.

4. Line the base of a roasting pan with a tea towel. Top with ramekins. Pour enough boiling water into the pan to reach two-thirds up the side of the ramekins. Bake for 20-25 minutes or until just set. Transfer ramekins to a baking tray. Set aside for 30 minutes to cool. Cover and place in the fridge for 4 hours to chill.

5. Run a flat-bladed knife around the inside edge of the ramekins. Turn on to plates.