COCONUT CREME BRULEE OF CHRISTMAS MINCE

COCONUT CREME BRULEE OF CHRISTMAS MINCE

creme_brulee_blackcurrantA simply delicious fuss free dessert

Brulee literally means burnt cream. Contrary to popular opinion, this dessert isn’t too difficult to make. I find for best results use individual ramekins to create this creamy, rich, toffee topped French dessert. Best made the day before. Caramelise sugar just before serving.

Ingredients
BLACKCURRANT CREME BRULEE
  • Blackcurrant and Honey Christmas Mince
  • 1½ cups milk
  • 400ml can coconut cream
  • 2 kaffir lime leaves or 10cm length of lemon peel
  • 6 large egg yolks
  • ¼ cup caster sugar
  • generous ½ cup raw sugar
  • long coconut threads – toasted
  • zest 1 lemon
  • butter for greasing
  • Preparation Blackcurrant Creme brulee

Lightly grease 4 x 1 cup ramekins. Set aside. In each ramekin, spread 2 tablespoons of Christmas Mince over the base.

Pour milk and cream into a saucepan along with kaffir lime leaves or lemon peel. Bring to the boil. Remove from heat. Set aside to cool. 10-15 minutes. Remove leaves or peel.

In a large bowl beat yolks and sugar together until thick and creamy. Slowly pour in cool milk, stirring continuously. Evenly pour into prepared ramekins. Place in a roasting dish. Pour in enough cold water to come half way up the side of ramekins. Cover baking dish with tinfoil. Bake at 160ºC for 40-50 minutes or until set. Custard will have a slight wobble when cooked. Carefully remove from water and set aside to cool. Refrigerate. Just before serving, preheat grill. Sprinkle top of custards with a thin layer of sugar. Grill until bubbly and golden. Stand for 5 minutes, repeat sugar process. This will give a deliciously thick caramelised top. Garnish with coconut threads, lemon zest and enjoy immediately. Place a doyley on a decorative saucer, put on Brulee, carefully crack crust to show cream. Yum !

 

Our thanks to Australian-based food writer Anne Morton for this delightful recipe!

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