Ingredients

• 250ml thickened cream
• 250ml full fat (full flavour) coconut milk
• 25g (1/3 cup) shredded coconut, lightly toasted
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla bean extract
• 5 egg yolks
• 55g (1/4 cup) caster sugar, plus 1 1/2 tablespoons extra
• 400g or about 1/4 of a small firm ripe papaya, seeded, peeled
• 1 teaspoon lime juice
• 1 teaspoon finely grated lime zest
• 2 tablespoons brown sugar

Method

• Step 1 Preheat your oven to 150C or 130C fan forced. Using your Pyrex Measuring Jug, measure your coconut milk, cream, vanilla, cinnamon and half your toasted coconut, and then pour the delightfully creamy mixture into a saucepan before placing it on a medium heat. Bring the mix to scalding point, careful not to bring it to boil, then set it aside for five minutes for all of the magnificently sweet, fragrant flavours to infuse and marry together.
• Step 2 Use your Pyrex Balloon Whisk to bring together your egg yolks and sugar in a large Pyrex Bowl until the mix becomes pale. Strain the hot, fragrant cream over the egg mixture, ensuring to stir and fold as you go. Try to keep yourself from dipping a pinkie into the mix at this point. Discard coconut and whisk until you're left with magnificently smooth, silky mixture. If any foam tries to sneak itself onto the mixture, don’t worry, your secret is safe. Just use a spoon to scoop it off and discard it.
• Step 3 Place a folded tea towel in the base of a large deep roasting tray. Place four 125 ml oven-proof ramekins in the tray. Divide the mixture between ramekins, straining it as you go. Pour enough boiling water in the base of the pan to come half way up the sides of the ramekins, and then loosely cover the tray with foil.
• Step 4 Place the ramekins in a preheated oven and bake for 40- 45 minutes or until the creamy custards still have the telltale wobble in the centre. Carefully remove the ramekins from the water bath and set them aside to cool, then cover them with plastic wrap and refrigerate overnight. Try to contain your excitement until the morning.
• Step 5 When ready to serve, use your Pyrex 17cm Santuko Knife and Pyrex Cutting Board to dice fresh papaya, and toss in the remaining toasted coconut and a little lime juice and zest for a little bite, then set it aside.
• Step 6 To ensure everyone gets the playful pleasure of cracking through the crunchy golden top of their desert, sprinkle 1 1/2 teaspoons of sugar spread evenly over top of each brilliant brulees and grill for two minutes until a golden caramel forms. To prevent your creations from melting under the grill, place them in a tray with some ice cubes, or use a cooks blowtorch instead. Serve each brulee with a side of sweet, alluringly tropical papaya salad.