Coconut And Lemon Myrtle Brulée – a delicious recipe with full cream, sugar, egg yolks, coconut milk, Lemon Myrtle, bananas. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Add the coconut powder to the cream and slightly warm the full cream in a pot on the stove
2
2. place the egg yolks with the sugar in a bowl and whisk briskly, creaming the mixture
3
3. add the cream to the mixture and add the Lemon Myrtle
4
4. place in moulds and place into a deep tray and half fill with warm water half way up the sides of the moulds; cover entire tray with foil; make sure it's covered extremely well, as any gap will cause the brulee to scramble
5
5. place in a 160u00b0C oven for 45 minutes
6
6. remove the moulds immediately from the water bath and allow to cool. refrigerate for at least 3-4 hours
7
7. slice the bananas on a diagonal and fan the slices out over the tops of the brulee
8
Styling
9
To serve, sprinkle the sugar on the top and heat with a gas torch to form a toffee crunch.
711
kcal
Calories
53
g
Fat
49
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 500ml full cream, 130g sugar, 3 egg yolks, 1 tablespoon coconut milk powder, and more.
Yes, Coconut And Lemon Myrtle Brulée falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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