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
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