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Coconut cream, spiced dark rum, traditional flan |
Brunch, Vegetarian, Gluten free, Sweet, Cream
A traditional light dessert of the Creole cuisine
Be sure to put enough water in your baking sheet to cook the creams. This will prevent the mix from boiling.
Don't forget the dark rum you brought back from your last trip.
Ingredients
Recipe for 12 servingsCoconut cream
Preparation time: 60 min
Preheat your Oven at 365 °F
-
Réalisation
The cream
Boil the milk with the spices, in a bowl, mix the eggs, the yolk and the sugar with a whisk. Then add the hot milk and rum without stopping to whisk. Pass the whole in a sieve, then, add the zests of lime and the grated coconut, fill thereafter the moulds.
-
Cooking
Place the moulds on a baking tray, place it in the oven, fill the tray with water to the height of the moulds. Count about 45 minutes of cooking, let the cream cool completely before tasting them.
Be sure to put enough water in your baking sheet to cook the creams. This will prevent the mix from boiling.
Don't forget the dark rum you brought back from your last trip.
Class with similar recipe
CUISINE DU MONDE
Travel in the Caribbean cuisine and taste sunny recipes / punch planteur included
- Fried bread (Bokit) stuffed with cod flakes, lime mayonnaise, fresh chives |
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- Chien sauce |
- Créole sauce |
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- Coconut cream, spiced dark rum, traditional flan |
CUISINE DU MONDE
Travel in the Caribbean cuisine and taste sunny recipes / punch planteur included
- Fried bread (Bokit) stuffed with cod flakes, lime mayonnaise, fresh chives |
- Cuban rice, red bell pepper, black beans, deglazed with red wine vinegar |
- Chien sauce |
- Créole sauce |
- Jerky grilled chicken |
- Coconut cream, spiced dark rum, traditional flan |
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