Here’s another wonderful dish using Australian native produce from cookbook by Damien Coulthard and Rebecca Sullivan, Warndu Mai (Good Food) from Hachette Australia, showing us even more food options from our ancient land. It’s a fully illustrated cookbook featuring Australian native foods; the perfect resource for any Aussie kitchen.

This is a fabulous brûlée with a difference. The dish is described thus by the authors: “Wowzers. Next Level. Epic. Our favourite. Yummo. Our version of rhubarb and custard.”

Damien Coulthard and Rewbecca Sullivan

Serves 4


Prep Time: 10 minutes

Cooking Time: 30 minutes

250 g boonjie tamarind, chopped

1 cup caster sugar

1/4 cup water

1/4 cup orange juice

500 ml double cream

1 teaspoon vanilla essence

6 sprigs of native thyme

6 egg yolks

1/4 cup caster sugar, extra, for sprinkling

2 sprigs native thyme, for garnish (optional)


Preheat oven to 180°C. Place tamarind, 1/2 cup sugar, the water and orange juice in a small saucepan over high heat. Bring to the boil. Reduce heat to medium and cook for 18–20 minutes, stirring occasionally, until the consistency is thick and jammy.

Spoon into the base of 4 x 3/4 cup heat-proof ramekins or dishes. Place cream, vanilla essence and thyme sprigs in a medium saucepan over high heat. Bring to the boil. Reduce heat and simmer for 5 minutes. Remove thyme.

Place egg yolks and the remaining sugar together in a bowl and whisk. Pour cream mixture into egg mixture and whisk. Pour back into the saucepan, heat over low heat and cook for 4 minutes or until thick.

Carefully pour into ramekins. Place in a baking dish and pour boiling water into the baking dish to about halfway up the ramekins. Bake for 15–20 minutes, or until just set. (The brûlée should have a slight wobble.)

Cool at room temperature. Refrigerate for 2 hours or until cold. Sprinkle with extra sugar and torch the tops with a kitchen blowtorch until golden and caramelised.

Serve immediately.

Note: If you don’t have a kitchen blowtorch, preheat oven grill to high. Place ramekins under grill for 30 seconds to 1 minute, or until tops are golden and caramelised.



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