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
Crème
To prepare
To serve
Utensils
4 ramekins, each approx. 250 ml
How it's done
Crème
Pour the coconut milk, cream and lemongrass into a pan, bring to the boil, reduce down to approx 400 ml. Using the whisk on a hand mixer, beat the egg yolks and sugar in a bowl for approx. 2 mins. until light and creamy. Pour the coconut cream through a sieve into it, mix well.
To prepare
Place the ramekins on kitchen paper in a deep baking tray. Pour the custard into the ramekins and cover each one with foil. Pour enough boiling water into the tray to come halfway up the side of the ramekins.
To cook in a bain-marie
Approx. 30 mins. in the centre of an oven preheated to 160 °C. Carefully remove the tray, remove the foil, leave the ramekins to stand in the water for approx. 10 mins. Remove the ramekins, leave to cool, cover the individual ramekins and leave to set in the fridge for approx. 6 hrs.
To serve
Sprinkle sugar over the crème and caramelize with a blowtorch. Place the plum and lime juice in a small bowl, mix, top with the poppy seeds.
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