Thai Coconut Cremes

1. 1

   Add sugar to a mixing bowl.

2. 2

   Add all the eggs and egg yolks. (you can also add vanilla pod seeds for extra flavour)

3. 3

   In a large saucepan, add the milk and bring to a low simmer.

4. 4

   Add the coconut milk to the simmering milk and heat for 20 seconds.

5. 5

   Add the hot milk to the sugar and egg mixture, whisking fast to avoid the eggs from cooking.

6. 6

   Strain in fine strainer incase of cooked eggs.

7. 7

   Pour into dariole oven proof moulds.

8. 8

   Place moulds in Bain Marie (a tray with hot water).

9. 9

   Bake in oven for 60 minutes at a temperature of 140C or 285F

10. 10

    Remove from oven and let cool down on bench. Refrigerate overnight.

11. 11

    Un-mould coconut creme by placing it upside down on plate and loosening the edges.

12. 12

    Serve with passion fruit pulp.

* Per serving · 4 servings · Values may vary.