coconut and creme brulee

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Cooking receipe to make coconut and creme brulee under category Aga Recipes. You may find some video clips related to this receipe below.

coconut and creme brulee

600ml milk

75g creamed coconut grated or 25g coconut powder

3 eggs

3 egg yolks

150ml double cream

150g caster sugar

3 tbsp water

pinch of cream of tartar

To serve:

1 banana peeled and sliced

1 tbsp lemon juice

1 small mango peeled stoned and roughly chopped

3 slices fresh or canned pineapple cut into chunks

Put the milk and grated or powdered coconut in a saucepan on the simmering plate and warm through

gently until dissolved.

Whisk the whole eggs and egg yolks together in a bowl until evenly blended. Gradually whisk in the coconut milk cream and 25g of the sugar.

Strain the mixture into a shallow 1.1 to 1.4 litre ovenproof dish which is about 40mm deep.

Stand the dish in the small roasting tin and pour in enough warm water to come halfway up the sides of the dish.

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