Coconut & caramel puddings

Coconut & caramel puddings

Total: 5 hr | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 323 kcal
, Fat: 14 g
, Carbohydrate: 42 g
, Protein: 7 g

Ingredients

4 people

Hint:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Caramel

100g sugar
1tbsp water
3tbsp lime juice

Puddings

2dl coconut milk
1dl milk
3sticks lemongrass sticks, roughly chopped
3 eggs
50g sugar
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Utensils

4 ramekins, each approx. 150 ml

How it's done

Caramel

Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add the lime juice, holding the pan lid over at a slight angle for protection. Cover and continue to simmer the caramel until it has dissolved. Remove the lid, reduce a little until the caramel turns syrupy, pour into the prepared ramekins.

Puddings

Bring the coconut milk, milk and lemongrass to the boil in a pan. Remove the pan from the heat, leave to infuse for approx. 15 mins. Thoroughly mix the eggs and sugar, pour the milk into the eggs while stirring, pour into the ramekins through a sieve.

Cook in a bain-marie:

cover each ramekin with foil, place on a clean cloth in an ovenproof dish.

Pour in boiling water to 2/3 the height of the ramekins. Bake for approx. 30 mins. in the lower half of an oven preheated to 170°C. Take out of the oven, remove the foil. Leave the puddings to cool, then refrigerate for approx. 4 hrs. Carefully slide the tip of a knife around the edges of the caramel puddings. Briefly dip the ramekins in hot water and turn out onto plates.

Good to know
Tip: Sprinkle with grated coconut

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