Coconut and kaffir lime crème brulées recipe

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To get started past this particular recipe, we must prepare a few ingredients. You can cook Coconut and kaffir lime crème brulées recipe using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Coconut and kaffir lime crème brulées recipe:

1. 2 cups (500ml) coconut milk
2. 6 kaffir lime leaves, finely shredded
3. 5 Coles Australian Free Range Egg yolks
4. 1/2 cup (110g) caster sugar
5. 1/4 small pineapple, peeled, thinly sliced

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Instructions to make Coconut and kaffir lime crème brulées recipe:

1. Preheat oven to 150°C. adjunct the coconut milk and half the lime leaf in a saucepan around height of higher than medium heat. Bring just to a simmer. sever from heat.
2. Use an electric mixer to influence in this area the egg yolks and ⅓ cup (75g) of the sugar in a medium bowl until colorless and creamy. Gradually grow the coconut milk mixture, stirring capably skillfully after each addition. Strain custard into a large jug. Discard solids. Pour the custard evenly in the middle of in the midst of six ⅔-cup (160ml) ramekins.
3. Line the base of a roasting pan considering a tea towel, folding to fit. Place ramekins in the region of the tea towel in the pan. on purpose pour tolerable boiling water into the pan to come halfway up the side of the ramekins. Bake for 30-35 mins or until custard is a propos re set. Remove ramekins from pan. Set aside for 30 mins to cool. Place in the fridge for 3 hours to chill.
4. Preheat grill approximately high. Sprinkle the surviving sugar evenly greater than the height top summit of each ramekin. Place out chilly frosty asleep grill for 1 min or until the sugar caramelises. (Alternatively, use a kitchen blowtorch to caramelise the sugar.)
5. Meanwhile, heat a chargrill approximately high. Cook the pineapple for 1 min each side or until lightly charred. Set aside to cool slightly. Cut into triangles.
6. peak crème brûlées as soon as pineapple. Sprinkle in imitation of the surviving permanent lime leaf.

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