Coconut and mango creme
Coconut and mango creme
2016-07-05 23:18:36
Serves 4
Cook Time
45 min
Ingredients
- 250ml coconut milk
- 250ml double cream
- 6 egg yolks
- 80g caster sugar
- 50g demerara sugar
- 1 ripe mango
Instructions
- Heat the coconut milk, double cream and a pinch of salt until just before boiling point.
- Set aside and cool for 10 mins.
- Meanwhile beat the egg yolks and caster sugar until light and fluffy and preheat the oven to 150°C (fan 130°C, gas mark 2).
- Cut your mango into small chunks and divide between your ramekins.
- Beat the coconut milk and double cream into the egg mixture and pour into 6 x 150ml ramekins until two-thirds full.
- Place the ramekins in a roasting tin half-filled with hot water, cover the whole thing with foil and bake for 40-45 mins.
- Remove from the oven, cool, then chill for 2-3 hrs.
Tina's Cooks https://tinascooks.com/
Be the first to comment.