Take 12 slices of Soreen Sliced Fruity
Malt Loaf and cut with a round cutter.
Share the circles between 6 ramekin
dishes. Place cream, vanilla essence,
lime and coconut in a saucepan and
simmer over a low heat for 3 minutes.
Beat the egg yolks and sugar together
and add to the cream mixture. Stir over a low heat until
the mixture thickens a little. Pour into the ramekin
dishes and place in a baking tray that is half filled
with water. Place in a preheated oven (180°C/350°F
Gas Mark 4) and bake for 20 minutes.
