Coconut and Lemon Myrtle Brulee

• 500 millilitres cream full
• 130 grams sugar
• 3 large egg yolks
• 1 tablespoon coconut milk powder
• 1/2 teaspoon - Lemon Myrtle
• 2 each bananas ripe
• 1 x sugar

1. Add the coconut powder to the cream and slightly warm the full cream in a pot on the stove.
2. Place the egg yolks with the sugar in a bowl and whisk briskly, creaming the mixture.
3. Add the cream to the mixture and add the Lemon Myrtle.
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 its covered extremely well, as any gap will cause the brulee to scramble.
5. Place in a 160C oven for 45 minutes.
6. Remove the moulds immediately from the water bath and allow to cool.
7. refrigerate for at least 3 to 4 hours.
8. Slice the bananas on a diagonal and fan the slices out over the tops of the brulee.
9. Styling : To serve, sprinkle the sugar on the top and heat with a gas torch to form a toffee crunch.

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

Taken from recipeland.com/recipe/v/coconut-lemon-myrtle-brulee-51086 (may not work)