Ingredients
Creme Brulee
- 600ml thickened cream
- 100ml thin cream
- 2 kaffir lime leaves (see note)
- 1 vanilla bean, split, seeds scraped
- 130g caster sugar
- 7 egg yolks
- 2 teaspoons ground ginger
- 100ml Wilson’s Lime Juice
Sweet Chopsticks
- 6 grissini
- 1 teaspoon honey, warmed
- Shredded coconut
Method
Crème Brulee:
Preheat the oven to 170C. Bring the cream to the boil over medium heat with lime leaves and vanilla pod and seeds. Simmer over low heat for 2-3 minutes, then remove from heat and allow to infuse for 10 minutes.
Whisk 1/3 cup (75g) sugar and yolks until pale. Add ginger, and Wilson’s Lime Juice, and whisk into cream mixture. Strain, discarding any solids. Ladle into six 1/2-cup (125ml) ramekins or ovenproof dishes, place in a roasting pan and pour enough boiling water into dish to come halfway up the sides of ramekins.
Cover loosely with foil and bake for 30 minutes or until just set (with a slight wobble). Remove from pan and cool for 30 minutes, then chill for 2 hours.
To serve, sprinkle tops with remaining 1/4 cup (55g) sugar and caramelise using a kitchen blowtorch, or place under a hot grill for 1-2 minutes, watching carefully so the sugar doesn’t burn.
Sweet Chopsticks:
Brush plain grissini (without salt or flavour) with a little warm honey, then roll in shredded coconut. Bake for 1-2 minutes at 170C, then cool.
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