Crème caramel with coconut

An original recipe from Marie-Anne, who knows how to tempt your tastebuds.

 

Serves 6 :   1 tin of condensed milk same quanty of skimmed milk  4 eggs separated 62g coconut 1 deep dish  or 6 ramekins For the caramel: 60g sugar 30g water

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• 
  Make a light caramel in  a saucepan and pour it into the dish or ramekins.  Tip to ensure that the caramel covers the surface.  
  
• For the creme: In a large bowl, mix the condensed milk and the skimmed milk and 4 egg yolks. 
  
• Add the coconut.  
  
• Whisk the egg whites until stiff peaks and fold them carefully into the mixture. 
  
• Pour the mixture into the dish or moulds and cook for 40-45 minutes at 170° in a bain-marie.  
  
• Remove from the oven, allow to cool before unmoulding. 
• Bon appétit!

 

 

 

 

Serve with a scoop of coconut ice cream or with custard.