Coconut and Lemon Myrtle Brulee – a delicious recipe with cream full, sugar, egg yolks, coconut milk, Lemon, bananas ripe. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Add the coconut powder to the cream and slightly warm the full cream in a pot on the stove.
2
Place the egg yolks with the sugar in a bowl and whisk briskly, creaming the mixture.
3
Add the cream to the mixture and add the Lemon Myrtle.
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 its covered extremely well, as any gap will cause the brulee to scramble.
5
Place in a 160C oven for 45 minutes.
6
Remove the moulds immediately from the water bath and allow to cool.
7
refrigerate for at least 3 to 4 hours.
8
Slice the bananas on a diagonal and fan the slices out over the tops of the brulee.
9
Styling : To serve, sprinkle the sugar on the top and heat with a gas torch to form a toffee crunch.
808
kcal
Calories
53
g
Fat
74
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 7 ingredients. The key ingredients include: 500 millilitres cream full, 130 grams sugar, 3 large egg yolks, 1 tablespoon coconut milk powder, and more.
Yes, Coconut and Lemon Myrtle Brulee 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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