Kaffir Lime Leaf Brulee

2:55 am on 31 January 2009


  • 10-12 kaffir lime leaves
  • 125 g castor sugar
  • 500 ml cream
  • 2 lime, zest
  • 12 egg yolks
  • 2 lime juice


Infuse the lime leaves, sugar and cream together in the refrigerator over night.

The next day, pour the cream mix into a large pot and bring top the boil, simmer for a couple of minutes.

In a large bowl, beat together the zest and yolk until they become cream and light coloured.

Pour the boiling cream over the yolk mix while constantly whisking.

Pour the mix back into the pot and back onto a gentle heat.

Cook out for about two minutes stirring constantly. DO NOT ALLOW TO BOIL.

Remove from the heat and add the lime juice.

Pour the 'brulee' mix into ramekins and bake in in the oven in a water bath for about 40 minutes at 140 c. The brulee should be almost set when ready.

Refrigerate for several hours to set before use.

Once set, sprinkle the cream with castor sugar and glaze the top with a gas burner or under a very hot grill to caramelise.

Makes four ramekins

From Afternoons with Jesse Mulligan

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