Lemon myrtle and coconut crème brulée

This mouth-watering recipe is for all lemon, coconut and brulée fans. Pair with cardamom shortbread for a delightful dessert.








Crème brulée

  • 400g coconut cream
  • 200g Westgold Cream (210270)
  • Zest from 1 lemon
  • 4 lemon myrtle leaves, bruised
  • 1 egg
  • 5 egg yolks
  • 90g sugar
  • Caster/coconut sugar mix, to dust

Cardamom shortbread

  • 25g cornflour
  • 15g rice flour
  • 200g soft flour
  • 1 tsp ground cardamom
  • 100g caster sugar
  • 175g Westgold Unsalted Butter, softened (206168, 192872)
  • ¼ tsp salt
  • Zest from 1 orange


Crème brulée

  1. Bring the creams, lemon zest and myrtle leaves to the boil. Remove from heat and allow flavours to infuse for 30 mins.
  2. Bring back-up to heat.
  3. Whisk the egg, yolks and sugar together.
  4. Lightly whisk cream mixture into the egg mixture.
  5. Pass through a fine chinois.
  6. Pour into ramekin dishes and place in bain-marie.
  7. Cook at 140°C until set then allow to cool.
  8. Once cool, dust top with the caster/coconut sugar mix.
  9. Caramelise top with a brulée iron or blow torch and serve with cardamom shortbread.

Cardamom shortbread

  1. Sift dry ingredients and combine.
  2. Lightly cream the sugar, butter, salt and orange zest.
  3. Add half the sifted dry ingredients creaming until combined.
  4. Fold in the remaining dry ingredients.
  5. Form into a ball, wrap in glad wrap and chill in fridge ½ an hour.
  6. Lightly knead the dough and roll out to 1cm thickness. Rest in fridge for 15 minutes.
  7. Cut with a knife into fingers (1.5cm x 8cm) and place onto a baking paper lined tray. Dock each biscuit a couple of times with a fork.
  8. Bake at 190°C to very light golden and slightly crisp to the touch (they’ll crisp up more as they cool) – approx. 15 minutes.