Coconut And Lemon Myrtle Brulée

• 500ml full cream
• 130g sugar
• 3 egg yolks
• 1 tablespoon coconut milk powder
• 1/2 teaspoon Lemon Myrtle*
• 2 ripe bananas
• sugar
• (* Can be found at: www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=33 )

1. 1. Add the coconut powder to the cream and slightly warm the full cream in a pot on the stove
2. 2. place the egg yolks with the sugar in a bowl and whisk briskly, creaming the mixture
3. 3. add the cream to the mixture and add the Lemon Myrtle
4. 4. place in moulds and place into a deep tray and half fill with warm water half way up the sides of the moulds; cover entire tray with foil; make sure it's covered extremely well, as any gap will cause the brulee to scramble
5. 5. place in a 160u0b0C oven for 45 minutes
6. 6. remove the moulds immediately from the water bath and allow to cool. refrigerate for at least 3-4 hours
7. 7. slice the bananas on a diagonal and fan the slices out over the tops of the brulee
8. Styling
9. To serve, sprinkle the sugar on the top and heat with a gas torch to form a toffee crunch.

full cream, sugar, egg yolks, coconut milk, lemon myrtle, bananas, sugar

Taken from www.epicurious.com/recipes/member/views/coconut-and-lemon-myrtle-brulee-50096141 (may not work)