500 ml of milk
75 g of brown sugar
5 pcs of egg yolk
15 g of corn flour
25 ml of cream
20 g of jasmine tea
5 g of lime segments
5 pcs of egg whites
75 g of castor sugar
2g of lime zest, grated
10 g of caramel
5 g of icing sugar
5 g of star anise
5 g of cinnamon stick
Place the milk and tea into a saucepan and bring to a boil.
Place the sugar, yolks and corn flour into a bowl and whisk till clear.
Strain the hot milk mixture onto the egg mixture, whisking at all times till incorporated.
Place back onto the heat and warm for 2-3 minutes till the mixture thickens.
Stir in the cream.
Pour the mixture into small cups, 3/4 of the way up.
Place to one side to cool.
Place the lime segments on top of the cream mixture.
Make a meringue with the whites and the castor sugar.
Fold in the zest.
Place a small amount of the mixture into each cup and level flat with a spatula.
Dust with icing sugar and glaze to get a caramel effect under a hot grill.
Garnish with a broken piece of caramel, cinnamon stick and star anise.