Prep time: 20 minutes Cooking time: about 50 minutes + overnight refrigeration Serves: 8-10
• 1 cup (220g) caster sugar
• 1/4 cup (60mL) freshly squeezed lime juice
• 270mL can coconut milk
• 300mL cream
• 1 tablespoon finely grated lime rind
• 1/4 cup (55g) caster sugar, extra
• 3 eggs
• 3 egg yolks, extra
• 2 tablespoons flaked or shredded coconut, toasted (see note)
1. Preheat the oven to 160ºC. Line a baking dish with a folded tea towel.
2. Place the sugar into a medium saucepan with the lime juice. Stir over low heat without boiling until the sugar has dissolved. Increase the heat slightly and bring to the boil. Cook without stirring for 7 minutes, until it’s a deep golden-caramel colour (remove from the heat and let the bubbles subside to check – return to the heat if not quite ready). Use a wet pastry brush to brush any crystals from the side of the pan as it cooks.
3. Pour the caramel into a 20cm round cake tin (take care as the tin will get hot). Set aside to cool completely.
4. Combine the coconut milk, cream and lime rind in a saucepan. Bring to the boil, then immediately turn off the heat. Stand 5 minutes.
5. Whisk the extra sugar, eggs and extra yolks until combined. Pour the milk mixture onto the egg mixture, stirring constantly. Strain this custard into the tin over the caramel. Place into the baking dish and pour hot water around the tin to come halfway up the sides. Bake 35-40 minutes, or until set. Carefully lift tin from the baking dish. Cool completely, then refrigerate overnight. Turn out onto a serving plate, sprinkle with coconut before serving.
Note: to toast the coconut, place into a dry frying pan. Cook over medium heat, stirring occasionally, until golden-brown. Trans-fer to a plate to cool.