200 ml thickened cream
300 ml coconut cream
3 kaffir lime leaves, torn
1 vanilla pod, split down the centre and seeds scraped out
6 egg yolks
50 g golden caster sugar, plus extra for brûlée topping
1 tbsp cornflour
- In a pan, heat the cream, coconut cream, kaffir lime leaves, vanilla pod and seeds to just below boiling point. Leave to infuse for 1 hr, or chill overnight if you have time. Bring back to temperature before continuing.
- Whisk the egg yolks, sugar and cornflour in a bowl. Slowly add a ladle of the hot cream to the egg mixture, whisking constantly. Pour the egg mixture into the pan with the cream and cook over a low heat for 8-10 mins until thick, stirring continuously – the mixture should be much thicker than a classic custard at this stage, but don’t take it too far or the eggs in the custard will curdle.
- Pour through a sieve into the crème brûlée dish. Chill overnight, or for at least 1 hr until the custard has set.
- To serve, sprinkle caster sugar over the top of the custard and caramelise with a blowtorch. (Do not caramelise under a grill as it takes too long and the custard will melt.)