Creamy Ginger And Coconut Pots – a delicious recipe with light cream, milk, sugar, coconut, ginger, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 300u00b0F. Combine cream, milk and sugar in a large bowl. Pour 1/2 of the mixture into each of 2 small saucepans. Add coconut extract to one saucepan, and ginger to other. Bring to a simmer on medium heat. Remove from heat. Cover. Let stand 15 mins to infuse. Remove and discard ginger.
2
Lightly whisk egg yolks and egg in a large bowl. Divide evenly among 2 smaller bowls. Add coconut mixture to one, whisking continuously. Strain into a measuring cup. Repeat with ginger mixture and remaining egg mixture.
3
Pour coconut mixture into three 1/2-cup ramekins. Pour ginger mixture into another three ramekins. Place ramekins in a baking pan. Pour in hot water to come halfway up sides of ramekins. Cover pan with parchment paper.
4
Bake 30 mins, or until set. Turn off oven, leaving ramekins in oven for 30 mins. Remove pots from pan to cool completely.
488
kcal
Calories
36
g
Fat
23
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup light cream, 1 cup milk, 1/4 cup sugar, 1/4 tsp coconut extract, and more.
Yes, Creamy Ginger And Coconut Pots falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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