Coconut & Kaffir-Lime Creme Brulee

Coconut & Kaffir-Lime Creme Brulee
Take this classic French dessert to the east, with coconut, and the aromatic flavours of kaffir-lime and ginger.


Makes 4


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

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. 

To serve, grate extra palm sugar over the tops and caramelise with a blowtorch or under a preheated grill.


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