INGREDIENTS

250g boonjie tamarind, chopped

1 cup caster sugar

¼ cup water

¼ cup orange juice

500ml double cream

1 teaspoon vanilla essence

6 sprigs of native thyme

6 egg yolks

¼ cup caster sugar, extra, for sprinkling

2 sprigs native thyme, for garnish (optional)

METHOD:

Preheat oven to 180°C. Place tamarind, ½ 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 ¾ 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.

Native recipe and image supplied by Rebecca Sullivan and Damien Coulthard of Warndu.