Coconut cream caramel

50 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Sterilised milk 0.5 l
Eggs 3.0 ud
Sugar 0.08 kg
Cinnamon stick 0.25 ud
Grated coconut 0.05 kg
Diluted caramel 0.15 l
See Recipe
Sugar 0.15 kg
Water 0.038 l
Water 0.038 l
Elaboration

For this recipe, you will need to make the following preparations: 

PLATING

  • Pour the caramel into the moulds for the custard.
  • Bring the milk to the boil along with a stick of cinnamon to infuse the milk.
  • Whisk the eggs and the sugar and pour the milk over them, stirring constantly.
  • Add in the coconut.
  • Pour the batter into the moulds and bake in the oven au bain marie at 180 ºC.
  • Remove from the oven and cool.
  • Remove from the mould and serve. Serve it with red berries.
Nutritional information (1 portion)
Energy
376.34
kcal
Carbohydrates
52.3
g
Proteins
8.29
g
Lipids
14.39
g
Fiber 0.06 g
Saturates 3.06 g
Monounsaturated fatty acids 2.39 g
Polyunsaturated fatty acids 0.71 g
Cholesterol 151.81 mg
Calcium 143.8 mg
Iron 0.83 mg
Zinc 0.77 mg
Vitamin A 103.22 ug
Vitamin C 1.83 g
Folic acid 22.99 ug
Salt (Sodium) 152.8 mg
Sugars 50.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.