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Ingredients:

• 75 g of unsweetened coconut
• 3 eggs
• 4 yolks
• 750 ml of 35% cream
• 225 ml of milk
• 100g of fine sugar
• lime zest- 2 limes grated with juice
• 1/2 stick of vanilla broken in two

Methods:

• Heat the vanilla with the milk and let it steep for 5 minutes, remove and grate in the vanilla sticks
• Mix together: the eggs, the yolks and the sugar, whipping it well.
• Add in the vanilla infused milk
• Pour mixture into moulds
• Cook in a bain-marie at 225F / 112C for 1 1/2 hours.
• Let the crème brûlee cool for 4 to 6 hours
• Sprinke with can sugar and grill with a torch
• Serve well chilled.

Comments:

• Makes 10 crème brûlée 150 ml each

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