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Coconut crème caramel

Coconut crème Caramel

Preparation : 5 min Resting : -
Cooking : 50 min Equipment :
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Serves 6 :
3 eggs
4 tbsp vanilla sugar
100 g sugar
500 ml milk
125 g desiccated coconut
250 g sugar
65 ml water
1 tsp white vinegar
1Preheat the oven to 160°(150°fan, gas mark 3).
2Put the eggs, sugar, vanilla sugar and milk into the metal bowl and run the EXPERT programme for 5 minutes/speed 4/80°. 1 minute before the EXPERT program ends, add the coconut.
3Make the CARAMEL SYRUP: Put the sugar, water and white vinegar into a saucepan over medium heat and cook, without stirring, to a golden caramel.
4Put the hot caramel into ramekins and slowly pour the vanilla cream on top. Pour hot water into an ovenproof dish to 3/4 full. Put the ramekins into the dish and bake for 45 minutes.
5The crème caramel must be cold before turning out.
© Hachette Livre (Marabout) 2016


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