New Idea
TIP: Kaffir lime leaves are sold at greengrocers. If unavailable, use a vegie peeler to peel two strips of rind from a lime. Trim off any white pith, then add rind to pan in step 3
Ingredients
Method
Place six ovenproof dishes (3/4-cup capacity) in a roasting pan.
To make caramel, dissolve sugar in water in a medium pan, stirring over a low heat. Bring to boil. Boil, without stirring, for 10 to 12 minutes, or until mixture turns golden brown. Remove. Quickly pour evenly into dishes to cover base. Allow to set.
Whisk eggs and sugar in a heatproof bowl until combined. Heat milk, cream, vanilla, coconut and leaves in a medium pan over a medium heat until hot. Reduce heat. Simmer for 5 minutes. Strain through a fine sieve into a large jug, pressing firmly with the back of a spoon. Measure milk, adding extra milk to make 2¼ cups. Gradually whisk into egg mixture. Divide evenly over caramel in dishes.
Pour enough boiling water into roasting pan to come halfway up side of dishes.
Cook in a moderately slow oven (160C) for about 25 minutes, or until just set. Custard should have a slight wobble. Place dishes onto a wire rack to cool to room temperature. Cover. Refrigerate overnight.
To serve, run a small knife around inside edge of each dish. Gently invert onto serving plates. Serve with cream.
