This Asian-style creme brulee is served with sweet edible chopsticks – perfect for dipping!
Ingredients
- 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
- Zest and juice of 1 lime
Sweet chopsticks
- 6 grissini
- 1 teaspoon honey, warmed
- Shredded coconut
Method
- Step 1Preheat the oven to 170C.
- Step 2Bring 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.
- Step 3Meanwhile, whisk 1/3 cup (75g) sugar and yolks until pale. Add ginger, and lime zest and juice, and whisk into cream mixture. Strain, discarding 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.
- Step 4To 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.
- Step 5Make sweet chopsticks: Brush plain grissini (without salt or flavourings) with a little warm honey, then roll in shredded coconut. Cook for 1-2 minutes at 170C, then cool.
- High protein
- Low sodium
- Lower gi
Nutrition
2245 kj
Energy
47g
Fat Total
29g
Saturated Fat
5g
Protein
257mg
Cholesterol
51.37mg
Sodium
25g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
Kaffir lime leaves are from Asian shops and greengrocers.
- Author: Valli Little
- Image credit: Petrina Tinslay
- Publication: Taste.com.au
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