Step 1

Preheat the oven to 170C.

Step 2

Bring cream to the boil over medium heat with lime leaves and vanilla pod and seeds. Simmer over low heat for 2-3 minutes, then remove from heat and allow to infuse for 10 minutes.

Step 3

Meanwhile, whisk 1/3 cup (75g) sugar and yolks until pale. Add ginger, and lime zest and juice, and whisk into cream mixture. Strain, discarding solids. Ladle into six 1/2-cup (125ml) ramekins or ovenproof dishes, place in a roasting pan and pour enough boiling water into dish to come halfway up the sides of ramekins. Cover loosely with foil and bake for 30 minutes or until just set (with a slight wobble). Remove from pan and cool for 30 minutes, then chill for 2 hours.

Step 4

To serve, sprinkle tops with remaining 1/4 cup (55g) sugar and caramelise using a kitchen blowtorch, or place under a hot grill for 1-2 minutes, watching carefully so the sugar doesn't burn.

Step 5

Make sweet chopsticks: Brush plain grissini (without salt or flavourings) with a little warm honey, then roll in shredded coconut. Cook for 1-2 minutes at 170C, then cool.