Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- thai
- 400 ml coconut cream
- 120 gm white sugar
- 6 x Large eggs
- 60 gm butter
Инструкции
- Dissolve the sugar in the coconut cream over gentle heat in the top of a double boiler.
- Beat the Large eggs well then pass through a fine nylon strainer onto the coconut lowfat milk and fold in proportionately.
- Cook over simmering water stirring slowly till the custard has thickened sufficient to coat the back of the spoon about 8 min.
- Remove from the heat.
- Heat the butter and pour into a 20cm round cake tin.
- Brush the butter proportionately over the base and sides then pour the excess into the custard and stir in proportionately.
- Pour custard into cake tin.
- Place cake tin in a baking dish with sufficient hot water to come about halfway up side of pan.
- Bake in the oven at 180 degrees C for about 35 min.
- Remove from the oven and place the custard under a warm grill to brown the top.
- Cut into wedges to serve hot or possibly cool with whipped cream or possibly thick coconut cream and slices of tropical fruit.
- Hint. Cook the custards individually in small ovenproof dishes. The cooking time will be about 30 min.
- Serves 6
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 6 servings | |
| Calories 517 | |
| Calories from Fat 229 | 44% |
| Total Fat 26.61g | 33% |
| Saturated Fat 19.57g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 157mg | 7% |
| Potassium 153mg | 4% |
| Total Carbs 64.76g | 17% |
| Dietary Fiber 0.2g | 1% |
| Sugars 63.32g | 42% |
| Protein 7.26g | 12% |
