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COCONUT AND LIME BRULEE CUSTARD

2 medium (100g) limes
1 1/2 cups milk
1 1/2 cups coconut cream
2 Tbs sliced fresh ginger
4 eggs
1/4 cup castor sugar
1/3 cup firmly packed brown sugar
1 Tbs water

Grease 4 x 1 1/3 cup shallow ovenproof dishes. Peel rind thinly
from limes, avoiding the white pith. Combine rind, milk, cream
and ginger in a small pan, stir over heat until almost boiling,
remove from the heat and allow to cool slightly. Whisk eggs and
castor sugar together in a medium bowl until creamy, gradually
whisk in warm milk mixture.

Strain and discard rind, and ginger. Pour mixture into prepared
dishes, place in a baking dish with enough boiling water to come
halfway up the sides of the dishes. Bake in a moderate oven about
20 minutes or until just firm.

Remove dishes from the pan. Refrigerate until cold. Combine brown
sugar and water in a bowl; stir until combined. Spoon or brush
the sugar mixture evenly over the custards. Grill about 5 minutes
or until the top is bubbly. Refrigerate about 15 minutes, or until
topping is firm, before serving.

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