Wild Lime & Muntries Brulee

Recipe from Jannene & Graham Cannard in the story Camels for Company

  • 1 can sweetened condensed milk
  • 260g lemon tang fruche
  • 50g cream cheese
  • 4 tablespoons wild lime
  • 3 teaspoons agar
  • ¼ cup boiling water
  • Muntrie conserve or jam (can be substituted with fresh stewed muntries)

Blend cream cheese, condensed milk and fruche together. Beat well. Gradually add lime juice, one spoon at a time. Prepare agar by sprinkling over the boiling water. Stir until completely dissolved. Add prepared agar to brulee mixture and fold in well. Pour mixture into brulee molds, drop teaspoons of muntrie conserve into mixture, ensuring that mixture covers conserve. Refrigerate until set.

To serve: sprinkle with generous amount white sugar. Heat brulee iron* and apply to sugar, heating thoroughly and turning sugar to crisp toffee.

*a brulee iron or torch is a specialised tool used to caramelise the sugar on the surface of the brulee.


Muntries (Kunzea pomifera), also known as native currants, are a sweet wild fruit that grow in the Flinders Ranges.

The plant is a member of the Myrtaceae family and is a prostrate, woody shrub that spreads up to 1.5 m. In late spring plants produce fluffy, white flowers, followed by small, succulent, edible fruits about the size of small grapes.

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