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For sauce

For crème brûlée

  • Egg yolk 120 g
  • Sugar
  • Brown sugar 10 g
  • Coconut 160 g
  • Salt 2 g

For gelee

  1. For sauce

    • Simmer water and sugar.
    • Blend lime zest, basil andKnorr Lime Powder.
  2. For crème brûlée

    • Blend egg yolks, sugar, brown sugar and salt in the bowl.
    • Add in coconut, white sauce and keep stirring.
    • Bake for 30 mins in 80 degrees oven, keep cool when serve.
  3. For gelee

    • In medium heat, cook Knorr Ketchup and sugar for 5 mins. Then put gelatin and continue to mix.
    • Keep cool.
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