Coconut Custard with Lime Syrup
Time to make: 10 minutes plus 3 hours refrigeration
- 400ml light coconut milk or cream
- 250ml trim milk
- 1/3 cup caster sugar
- 1 teaspoon vanilla extract
- 3 eggs
- ¼ cup brown sugar
- ¼ cup water
- zest and juice of ½ lime
Passionfruit pulp to garnish
Preheat oven to 190°C.
Place the coconut cream, sugar, milk and eggs in a large jug, and use a balloon whisk to whisk until combined.
Pour the mixture into ramekins or ovenproof dishes or cups. Place the ramekins in a roasting pan. Pour enough hot water into the pan to reach halfway up the sides of the ramekins.
Bake for 30-35 minutes or until just set. Remove from water and set aside for 5 minutes to cool. Serve warm or chill for an hour or more (this is my favourite).
To make the syrup, combine sugar, water, lime juice and zest in a saucepan over a low heat. Simmer until syrup thickens, about 10 minutes.
To serve, pour warm syrup over custards and top with ½ teaspoon passionfruit pulp and lime zest.
Dessert Wine: 2012 Millton Sparkling Muskats@Dawn
Madeira/Port or Sherry