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
Custard
To serve
Utensils
4 ovenproof dishes, approx. 200 ml each, greased
How it's done
Custard
Combine the coconut milk, coconut flakes and 50 g of sugar in a bowl. Mix in the eggs and egg yolks. Sprinkle the ramekins with the remainder of the sugar. Divide the custard between the ramekins. Place the ramekins on a cloth in an ovenproof dish. Pour enough boiling water into the dish to come two-thirds of the way up the side of the ramekins.
To cook in a bain-marie
Approx. 40 mins. in the lower half of an oven preheated to 170 °C. Remove the dish from the oven, leave the ramekins to stand in the water for approx. 10 mins. Remove the ramekins, leave to cool, cover and chill the puddings for at least 2 hrs.
To serve
Using the tip of a knife, carefully separate the puddings from the edge of the ramekins and tip out onto plates. Transfer the whipped cream to a small disposable piping bag, cut off the tip, pipe on top of the puddings. Sprinkle with the coconut chips.
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