Pull-apart chicken with green curry & lime leaf dressing
Bringing to life the vibrancy of Asian flavours, this green curry will bring a taste of Thailand to your palate
Easy no-bake crème brûlée
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 2 hrs infusing and chilling
- More effort
- Serves 4
Skip to ingredients
- 200ml double cream
- 300ml coconut cream
- 3 lime leavestorn
- 1 vanilla podsplit down the centre and seeds scraped out
- 6 egg yolks
- 50g golden caster sugarplus extra for brûlée topping
- 1 tbsp cornflour
Nutrition: per serving
- kcal590
- fat51g
- saturates33g
- carbs27g
- sugars23g
- fibre0g
- protein6g
- salt0.1g
Method
step 1
In a pan, heat the cream, coconut cream, lime leaves, vanilla pod and seeds to just below boiling point. Leave to infuse for 1 hr, or chill overnight if you have time. Bring back to temperature before continuing.
step 2
Whisk the egg yolks, sugar and cornflour in a bowl. Slowly add a ladle of the hot cream to the egg mixture, whisking constantly. Pour the egg mixture into the pan with the cream and cook over a low heat for 8-10 mins until thick, stirring continuously – the mixture should be much thicker than a classic custard at this stage, but don’t take it too far or the eggs in the custard will curdle.
step 3
Pour through a sieve into the crème brûlée dish. Chill overnight, or for at least 1 hr until the custard has set.
step 4
To serve, sprinkle caster sugar over the top of the custard and caramelise with a blowtorch. (Do not caramelise under a grill as it takes too long and the custard will melt.)
