Ingredients : Serves 4

Preparation:

• Bring the granulated sugar and water to the boil in a heavy-based saucepan, stirring all the time to dissolve the sugar.

• Boil for 3-4 minutes, or until the mixture turns to a golden brown caramel syrup.

• Remove from the heat and stir in 1 tablespoon of water if the mixture has become too thick.

• Pour the caramel syrup into 4 ramekins, swirling it around so that it coats the sides as well as lying at the bottom.

• Pour the milk and the coconut milk into another saucepan, stir and heat until you can see small bubbles forming around the edge.

• Meanwhile, beat the eggs in a mixing bowl with the caster sugar and vanilla essence.

• Remove the milk from the heat and pour it steadily over the egg mixture, whisking hard all the time.

• Divide the mixture between the ramekins and place them on a rack in a roasting tin half filled with water. Bake in a preheated oven, 160^oC (325^oF), Gas Mark 3, for 40 minutes or until cooked.

• Remove the ramekins from the oven and allow them to cool then run a knife around the edge of each one and turn out the crome caramels on to dessert plates.

• Sprinkle with the toasted desiccated coconut and lime rind strips before serving.