Milk + sugar + eggs. A classic.
Crème caramel, the traditional milk pudding, today with a slightly exotic touch: the add of coconut milk.
Delicious, tasty and with a particular flavour.
Ingredients:
300 ml whole milk
200 ml coconut milk
3 yolks
1 whole egg
100 g granulated sugar
1 vanilla bean
For the caramel:
100 g granulated sugar
2 tablespoons of water
– Prapare the caramel, putting the sugar in a small pot with two tablespoons of water.
– Raise the heat and cook until you get a golden brown caramel, rather dark but not too much. Be careful not to get it burnt.
– Pour it slowly into the crème caramel mould (even rectangular and low as mine), covering the bottom and the edges. Let it rest until the caramel gets dried.
– Pour milk and coconut milk in a small pot with the vanilla bean and cook until reduced by one-third.
– Break the eggs in a bowl, add sugar and mix with a wooden spoon until it’s melted.
– Take off the vanilla bean and join the cooled milk to the eggs, mix everything and pour it into the mould.
– Put it into a baking tray with high edges, pour boiling water inside it and cook the crème caramel in a bain marie at 180c in the oven for about 45 minutes.
– Take the mould off the bain marie, let the crème caramel cool down and put it into the fridge for a few hours before serving it reversed over a plate.
