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Ингредиенты
- 600 ml lowfat milk
- 75 gm creamed coconut grated or possibly 25g coconut pwdr
- 3 x Large eggs
- 3 x egg yolks
- 150 ml double cream
- 150 gm caster sugar
- 3 Tbsp. water
- 1 pch cream of tartar
- 1 x banana peeled and sliced
- 1 Tbsp. lemon juice
- 1 sm mango peeled stoned and roughly minced
- 3 slc fresh or possibly canned pineapple cut into chunks
Инструкции
- Put the lowfat milk and grated or possibly powdered coconut in a saucepan on the simmering plate and hot through gently till dissolved.
- Whisk the whole Large eggs and egg yolks together in a bowl till proportionately blended. Gradually whisk in the coconut lowfat milk cream and 25g of the sugar.
- Strain the mix into a shallow 1.1 to 1.4 litre ovenproof dish that is about 40mm deep.
- Stand the dish in the small roasting tin and pour in sufficient hot water to come halfway up the sides of the dish.
- Slide the tin onto the fourth set of runners in the roasting ovenand bake for 10 to 15 min or possibly till a skin begins to create on the surface.
- Carefully transfer to the middle of the simmering ovenand cook for a further 45 to 50 min or possibly till just set.
- Slide the tin onto the fourth set of runners in the baking ovenand cook for 25-30 min or possibly till just set.
- Cold cover and refrigeratethoroughly for several hrs till hard.
- Meanwhile put the remaining sugar in a shallow heavy based saucepan with the 3 tbsp water and the cream of tartar.
- Place on the simmering plate till the sugar is dissolved then transfer to the boiling plateand boil steadily to a rich brown caramel.
- Immediately remove from the heat and pour onto a lightly oiled or possibly nonstick baking tray.
- Leave the caramel to cold and harden then break into pcs and grind to a pwdr in a food processor or possibly blender.
- Sprinkle a thin even layer on top of the well chilled custard; reserve the remaining crushed caramel.
- Stand the dish in the small roasting tin and surround with ice and cool water.
- Slide the tin onto the top or possibly second set of runners in the roasting ovenand cook for 5 - 10 min till the caramel has melted.
- Take the dish out of the roasting tin and allow to cold completely.
- To serve toss the banana in the lemon juice then mix with the mango and pineapple.
- Place in a serving bowl and sprinkle with the remaining crushed caramel.
- Serve with the creme brulee.
- A tempting variation of this classic rich baked custard flavoured with coconut and served with a medley of tropical fruits.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 8 servings | |
| Calories 142 | |
| Calories from Fat 70 | 49% |
| Total Fat 7.99g | 10% |
| Saturated Fat 4.82g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 69mg | 3% |
| Potassium 278mg | 8% |
| Total Carbs 12.96g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 9.92g | 7% |
| Protein 5.9g | 9% |
