Kaffir lime brûlée with papaya salad

This is actually easy. I've tried a few recipes and have adapted them to make this one.

It makes about 10 largish ramekins.

For the brûlée, you need:
2 x 400ml cans coconut cream
400ml thickened cream

4 kaffir lime leaves
1 stalk lemon grass
1 piece fresh ginger - about 10 cm

Chop all of the above and chuck it in a pot with the creams. Bring to the boil then simmer on a low heat for about 5 minutes. Allow to infuse for at least 10 minutes.

Meanwhile, separate 14 eggs - yep! - 14! Pop the egg whites in a clearly marked container in the freezer to make pavlova another time.

Add 2/3 of a cup of caster sugar to the yolks and beat until pale, thick and creamy. It takes a while and should form 'ribbons' when it's done.

Gradually add the strained cream mixture, smooshing it with a wooden spoon to get as much flavour from the additives in the sieve as you can. 

Pour into ramekins and pop in a deep baking tray. Add boiling water to about half way up the ramekins or the tray - whichever's safer! - and cover with foil.

Cook at 170C for 30 minutes. They do shrink a bit. Im my case, they shrank quite a bit because I whacked the air out of them by being less than gentle when I added the cream, but it's also the density of the coconut cream.

While they're cooking, peel a whole red papaya and cube. Zest the rind of two limes and blanch quickly with boiling water (takes the bitterness out). Squeeze the juice of the limes over the papaya, toss, cover and refrigerate.

In a heavy pan, toast the coconut flakes - keep an eye on them and toss regularly - it's a fine line between toasted and cremated!! Set aside.

Let brûlées cool for 30 minutes and the pop in the fridge for at least 4 hours - or overnight.

I used coconut sugar for the topping - just sprinkle it on thickly and hit it with a blow torch )or pop it under the grill). It was very dark - looked burnt  in fact - but actually tasted great! I tried one with regular caster sugar  (front of the line in the bottom pic) and that one stayed more golden if you prefer. 

To serve, pop a brûlée on an ironwood board (or a plate) and a pile of the lime-drenched papaya on the other end. Garnish salad with blanched lime zest strips and toasted coconut. 

I really like these - which is why I've persisted. They do taste a bit like a sweet green chicken curry - but without the chicken!!

Happy cooking.