Free Online Recipes
 |  

Sign Up login
 
 

COCONUT & KAFFIR-LIME CREME BRULEE Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     COCONUT & KAFFIR-LIME CREME BRULEE

Category   Desserts - Breads
Sub Category   None
Servings   4

Ingredients
300ml pouring cream
450ml coconut cream
6 Kaffir-lime leaves, crushed
2 lemongrass stalks, white part only, chopped
2cm piece ginger, peeled and sliced
6 egg yolks
¼ cup palm sugar, grated, plus extra for topping
 

Instructions
Place pouring cream, coconut cream, Kaffir-lime leaves, lemongrass, and ginger in a saucepan over medium heat and bring to the boil. Remove from heat and let stand for 5 minutes for flavours to infuse; strain through a sieve, discard solids, and set aside.
Whisk egg yolks and palm sugar until pale and thick; gradually add cream mixture. Return mixture to a clean saucepan and cook, stirring, over low heat for 4-5 minutes, or until mixture thickens and coats the back of a spoon. Pour into four 1- cup-capacity ramekins and refrigerate for 6 hours or overnight.
Serving Suggestions
To serve, grate extra palm sugar over the tops and caramelise with a blowtorch or under a preheated grill.


Originally Submitted
9/25/2012





0 Out of 5 from 0 reviews

You can add this COCONUT & KAFFIR-LIME CREME BRULEE recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.