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Desserts Recipes -
Coconut Cream Moulds
Recipe
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Desserts
Recipes
-
Coconut Cream
Moulds Recipe
Ingredients
SERVES
8
For the caramel:
For the custard:
Method:
-
Preheat the oven to
150°C/300°F/Gas mark 2.
-
To make the caramel, placed
the sugar and water in a saucepan and heat gently
to dissolve the sugar, then boil rapidly, without
stirring, until the mixture turns a rich golden
brown.
-
Immediately remove the pan from the heat and dip the
base into a bowl of cold water to stop it cooking
further.
-
Quickly pour the caramel evenly between 8 x
150ml/1/4pt ovenproof dishes, coating the base of
each dish.
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To make the custard, place the water in
the same saucepan, add the creamed coconut and heat,
stirring constantly, until the coconut dissolves.
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Place the eggs, yolks and sugar in a bowl and beat
well with a fork. Add the hot coconut milk and stir
well to dissolve the sugar. Stir in the cream and
strain the mixture into a jug.
-
Arrange the
caramel-lined dishes in a roasting tin and fill the
tin with enough cold
water to come halfway up the sides of the dishes.
-
Pour the custard mixture into the dishes, cover with
aluminum foil and cook for about 40 minutes, or
until set.
-
Remove the dishes, set aside to cool, and
then chill overnight. To serve, invert on to serving
plate.
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