Coconut Custard with Lime Syrup

(Serves 6)

Time to make: 10 minutes plus 3 hours refrigeration

Ingredients

• 400ml light coconut milk or cream
• 250ml trim milk
• 1/3 cup caster sugar
• 1 teaspoon vanilla extract
• 3 eggs

Syrup:

• ¼ cup brown sugar
• ¼ cup water
• zest and juice of ½ lime

Passionfruit pulp to garnish

Method

Preheat oven to 190°C.

Place the coconut cream, sugar, milk and eggs in a large jug, and use a balloon whisk to whisk until combined.

Pour the mixture into ramekins or ovenproof dishes or cups. Place the ramekins in a roasting pan. Pour enough hot water into the pan to reach halfway up the sides of the ramekins.

Bake for 30-35 minutes or until just set. Remove from water and set aside for 5 minutes to cool. Serve warm or chill for an hour or more (this is my favourite).

To make the syrup, combine sugar, water, lime juice and zest in a saucepan over a low heat. Simmer until syrup thickens, about 10 minutes.

To serve, pour warm syrup over custards and top with ½ teaspoon passionfruit pulp and lime zest.

Wine match

Dessert Wine: 2012 Millton Sparkling Muskats@Dawn

Madeira/Port or Sherry