for 4 people

Crème

2 ½ dl	coconut milk
2 dl	cream
3 stick	lemongrass, coarsely chopped
4	fresh egg yolks
50 g	sugar

To prepare

water, boiling

To serve

2 tbsp	sugar
1	plum, cut into cubes
½ tbsp	lime juice
1 tsp	blue poppy seeds

How it's done

Crème

Pour the coconut milk, cream and lemongrass into a pan, bring to the boil, reduce down to approx 400 ml. Using the whisk on a hand mixer, beat the egg yolks and sugar in a bowl for approx. 2 mins. until light and creamy. Pour the coconut cream through a sieve into it, mix well.

To prepare

Place the ramekins on kitchen paper in a deep baking tray. Pour the custard into the ramekins and cover each one with foil. Pour enough boiling water into the tray to come halfway up the side of the ramekins.

To cook in a bain-marie

Approx. 30 mins. in the centre of an oven preheated to 160 °C. Carefully remove the tray, remove the foil, leave the ramekins to stand in the water for approx. 10 mins. Remove the ramekins, leave to cool, cover the individual ramekins and leave to set in the fridge for approx. 6 hrs.

To serve

Sprinkle sugar over the crème and caramelize with a blowtorch. Place the plum and lime juice in a small bowl, mix, top with the poppy seeds.

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