Ingredients

500ml full cream

130g sugar

3 egg yolks

1 tablespoon coconut milk powder

½ teaspoon Lemon Myrtle*

2 ripe bananas

sugar

(* Can be found at: www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=33 )

Preparation

  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 it’s covered extremely well, as any gap will cause the brulée to scramble
  5. place in a 160°C oven for 45 minutes
  6. remove the moulds immediately from the water bath and allow to cool. refrigerate for at least 3-4 hours
  7. slice the bananas on a diagonal and fan the slices out over the tops of the brulée

Styling

To serve, sprinkle the sugar on the top and heat with a gas torch to form a toffee crunch.