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Рецепт Coconut Custard
by Global Cookbook

Coconut Custard
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  Порций: 6

Ингредиенты

  • thai
  • 400 ml coconut cream
  • 120 gm white sugar
  • 6 x Large eggs
  • 60 gm butter

Инструкции

  1. Dissolve the sugar in the coconut cream over gentle heat in the top of a double boiler.
  2. Beat the Large eggs well then pass through a fine nylon strainer onto the coconut lowfat milk and fold in proportionately.
  3. Cook over simmering water stirring slowly till the custard has thickened sufficient to coat the back of the spoon about 8 min.
  4. Remove from the heat.
  5. Heat the butter and pour into a 20cm round cake tin.
  6. Brush the butter proportionately over the base and sides then pour the excess into the custard and stir in proportionately.
  7. Pour custard into cake tin.
  8. Place cake tin in a baking dish with sufficient hot water to come about halfway up side of pan.
  9. Bake in the oven at 180 degrees C for about 35 min.
  10. Remove from the oven and place the custard under a warm grill to brown the top.
  11. Cut into wedges to serve hot or possibly cool with whipped cream or possibly thick coconut cream and slices of tropical fruit.
  12. Hint. Cook the custards individually in small ovenproof dishes. The cooking time will be about 30 min.
  13. Serves 6