Lime & coconut caramel creams

Step 1

Preheat oven to 160C/140C fan forced. Combine the coconut sugar and water in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Bring to the boil. Simmer, without stirring, for 6 minutes or until mixture turns deep golden. Working quickly, divide among four 150ml-capacity ramekins or dariole moulds. Set aside for 5 minutes or until set.

Step 2

Whisk egg yolks, egg and coconut milk in a large heatproof bowl. Place lime juice and rind and extra coconut sugar in a small saucepan over low heat. Cook, stirring, for 3 minutes or until sugar dissolves. Bring to a simmer. Simmer for 2 minutes to infuse. Strain into a heatproof jug. Discard solids. Add to egg mixture, in a slow steady stream, whisking constantly until combined. Transfer mixture to a jug. Carefully pour into the ramekins.

Step 3

Line the base of a roasting pan with a tea towel. Top with ramekins. Pour enough boiling water into the pan to reach two-thirds up the side of the ramekins. Bake for 20-25 minutes or until just set. Transfer ramekins to a baking tray. Set aside for 30 minutes to cool. Cover and place in the fridge for 4 hours to chill.

Step 4

Run a flat-bladed knife around the inside edge of the ramekins. Turn onto plates.