However with the arrival of lactose free cream into my life I can make this beautiful dessert whenever I want. This recipe is a little less fraught then that of a traditional crème brulee as it is not baked in the oven, no worrying about whether your eggs will scramble! All the cooking is done on the stovetop and then the custard is left to set in the fridge. So no, not traditional but simpler and the finished result is just as tasty.
This version with lime and coconut is the perfect summer dessert, there is just enough lime to bring a subtle zing to the creamy coconuty custard, truly a match made in heaven.
This recipe uses lime zest so I am going to enter it into this months alpha bakes, this moth hosted by Caroline. I would recommend reading her blog for interesting bakes!
Coconut and lime crème brulee
serves 4
250ml lactose free double cream
300ml coconut cream
zest of two limes
1 tsp vanilla paste or the seeds from one pod
6 egg yolks
50g caster sugar plus a few teaspoons extra for the topping
1tbsp cornflour
In a pan heat the cream, coconut cream, lime zest and vanilla until just below boiling point. Remove from the heat and leave to infuse for 1 hour.
Whisk the egg yolks with the 50g of caster sugar and cornflour.
Pass the cream through a sieve to get rid of the lime zest. and then bring back to just below boiling point. Slowly whisk the hot cream into the egg, sugar and cornflour mix then return the whole mixture back to the pan. Cook over a low heat for 8-10 minutes, stirring continuously, until thick, it will be very thick but do not go to far or you will curdle the eggs!
Pass the thick custard through a sieve and then divide between four ramekins. Chill for at least an hour, preferably longer, to set.
When ready to serve sprinkle caster sugar over the top and caramelise with blow torch.
A lovely summery combination of flavours - and great that you've been able to make a lactose-free version! Thanks for sharing with Alphabakes.
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