Coconut and Lemon Myrtle Brulée
By: Vic Cherikoff
Published: Monday, August 30, 2010 - 4:35pm

Ingredients




500 milliliters full cream
130 grams sugar
3 egg yolks
1 tablespoon coconut milk powder
1/2 teaspoon Lemon Myrtle*
2 ripe bananas
sugar
(* Can be found at: www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id= 33)

Preparation

1 Add the coconut powder to the cream and slightly warm the full cream in a pot on the stove. 2 Place the egg yolks with the sugar in a bowl and whisk briskly, creaming the mixture. 3 Add the cream to the mixture and add the Lemon Myrtle. 4 Place in moulds and place into a deep tray and half fill with warm water half way up the sides of the moulds; cover entire tray with foil; make sure it’s covered extremely well, as any gap will cause the brulée to scramble. 5 Place in a 160°C oven for 45 minutes. 6 Remove the moulds immediately from the water bath and allow to cool refrigerate for at least 3-4 hours. 7 Slice the bananas on a diagonal and fan the slices out over the tops of the brulée.