Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Caramel
Puddings
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.
| Tip: | Sprinkle with grated coconut |
|---|
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