Thai Coconut Cremes – a delicious recipe with INGREDIENTS, cream milk, Coconut cream, egg yolks, egg yolks, Sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Add sugar to a mixing bowl.
2
Add all the eggs and egg yolks. (you can also add vanilla pod seeds for extra flavour)
3
In a large saucepan, add the milk and bring to a low simmer.
4
Add the coconut milk to the simmering milk and heat for 20 seconds.
5
Add the hot milk to the sugar and egg mixture, whisking fast to avoid the eggs from cooking.
6
Strain in fine strainer incase of cooked eggs.
7
Pour into dariole oven proof moulds.
8
Place moulds in Bain Marie (a tray with hot water).
9
Bake in oven for 60 minutes at a temperature of 140C or 285F
10
Remove from oven and let cool down on bench. Refrigerate overnight.
11
Un-mould coconut creme by placing it upside down on plate and loosening the edges.
12
Serve with passion fruit pulp.
1381
kcal
Calories
106
g
Fat
80
g
Carbs
31
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 8 ingredients. The key ingredients include: INGREDIENTS, 3 cups Full cream milk, 1 cup Coconut cream (1 tin full fat), 4 whole egg yolks, and more.
Yes, Thai Coconut Cremes 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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