Coconut, Lime and Lemongrass Crème Caramel

Foodie Friday creme caramel features the exotic flavours of coconut and lime. Luscious and ridiculously delicious!  

Recipe Details  Serves 4-6

Ingredients

400 ml coconut milk

1 ½ cups cream

2 Stems lemongrass

1 lime juice and zest

1 ½ castor sugar

80 ml water

3 eggs

3 egg yolks

• Combine coconut milk, cream, lemongrass and lime juice and zest in a saucepan and cook over medium heat, until mixture is almost boiling. Set aside for at least 20 minutes for flavours to infuse.
• Combine 1 cup of the sugar and water in a saucepan over low heat. Stir until sugar dissolves, then increase heat until boiling.  Boil without stirring until a light, golden brown colour.  Remove from heat and pour into dariole moulds or ramekins.
• Whisk eggs and egg yolks and remaining sugar in a bowl. Gradually whisk in coconut milk mixture.  Strain through a fine sieve, and pour into moulds or ramekins.

Place on perforated cooking tray and select Steam 90 °C for 25 minutes.  Refrigerate for at least one hour before serving.

Cooking Instructions Steam 90 °C, 25 minutes