Ingredients Jump to Instructions ↓


  2. 2 medium (100g) limes

  3. 1 1/2 cups milk

  4. 1 1/2 cups coconut cream

  5. 2 Tbs sliced fresh ginger

  6. 4 eggs

  7. 1/4 cup castor sugar

  8. 1/3 cup firmly packed brown sugar

  9. 1 Tbs water

  10. Grease 4 x 1 1/3 cup shallow ovenproof dishes. Peel rind thinly

  11. from limes, avoiding the white pith. Combine rind, milk, cream

  12. and ginger in a small pan, stir over heat until almost boiling,

  13. remove from the heat and allow to cool slightly. Whisk eggs and castor sugar together in a medium bowl until creamy, gradually

  14. whisk in warm milk mixture.

  15. Strain and discard rind, and ginger. Pour mixture into prepared

  16. dishes, place in a baking dish with enough boiling water to come

  17. halfway up the sides of the dishes. Bake in a moderate oven about 20 minutes or until just firm.

  18. Remove dishes from the pan. Refrigerate until cold. Combine brown

  19. sugar and water in a bowl; stir until combined. Spoon or brush

  20. the sugar mixture evenly over the custards. Grill about 5 minutes

  21. or until the top is bubbly. Refrigerate about 15 minutes, or until

  22. topping is firm, before serving.


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