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Рецепт Coconut And Creme Brulee
by Global Cookbook

Coconut And Creme Brulee
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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

  1. Put the lowfat milk and grated or possibly powdered coconut in a saucepan on the simmering plate and hot through gently till dissolved.
  2. 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.
  3. Strain the mix into a shallow 1.1 to 1.4 litre ovenproof dish that is about 40mm deep.
  4. Stand the dish in the small roasting tin and pour in sufficient hot water to come halfway up the sides of the dish.
  5. 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.
  6. Carefully transfer to the middle of the simmering ovenand cook for a further 45 to 50 min or possibly till just set.
  7. Slide the tin onto the fourth set of runners in the baking ovenand cook for 25-30 min or possibly till just set.
  8. Cold cover and refrigeratethoroughly for several hrs till hard.
  9. Meanwhile put the remaining sugar in a shallow heavy based saucepan with the 3 tbsp water and the cream of tartar.
  10. Place on the simmering plate till the sugar is dissolved then transfer to the boiling plateand boil steadily to a rich brown caramel.
  11. Immediately remove from the heat and pour onto a lightly oiled or possibly nonstick baking tray.
  12. Leave the caramel to cold and harden then break into pcs and grind to a pwdr in a food processor or possibly blender.
  13. Sprinkle a thin even layer on top of the well chilled custard; reserve the remaining crushed caramel.
  14. Stand the dish in the small roasting tin and surround with ice and cool water.
  15. 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.
  16. Take the dish out of the roasting tin and allow to cold completely.
  17. To serve toss the banana in the lemon juice then mix with the mango and pineapple.
  18. Place in a serving bowl and sprinkle with the remaining crushed caramel.
  19. Serve with the creme brulee.
  20. A tempting variation of this classic rich baked custard flavoured with coconut and served with a medley of tropical fruits.
  21. Serves 8