- 600ml milk
- 75g creamed coconut
- 3 eggs
- 3 egg yolks
- 150ml double cream
- 150g caster sugar
- 45ml water
- pinch of cream of tartar
Warm the milk and grated coconut cream.
Whisk the eggs and egg yolks together. Gradually whisk in warm milk, cream and 25g of the sugar.
Strain the mixture into a 1.1 litre ovenproof dish and stand in a roasting tin, pouring enough warm water to come halfway up the side of the dish.
Bake for 45-50 mins or until just set, then leave to cool and chill for several hours until firm.
Put remaining sugar in saucepan with the water and cream of tartar. Slowly dissolve sugar and then boil until a rich golden caramel has formed.
Pour over creme brullee and allow to cool. Serve with mango and pineapple
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