|Preparation||Resting||Cooking||Start to finish|
|2 hours 28 min.||2 hours||30 min.||4 hours 58 min.|
|1||Preheat oven to 180°C (360°F).
Prepare a mixture for crème brulée with 170 g cream, 170 g whole milk, 40 g caster sugar, 4 egg yolks and 1 vanilla pod.
Once this is made, if you have time, put the pan back over low heat and allow to thicken as for real custard (crème anglaise). This is not essential, but it will prevent all the vanilla grains falling to the bottom of the dish during cooking, which is unattractive.
|2||Boil a kettle or large pan of water.
Divide the cream between the dishes or glasses, and place in a lèchefrite or large deep oven tray. Pour a little boiling water into the tray.
|3||Leave the creams to cook 20-30 minutes until just set.
Remove from oven, leave to cool to room temperature, then put in the fridge.
|4||Meanwhile, put to soak the 2 sheets gelatin in cold water for 10 minutes.
Put 200 g unsweetened coconut milk, 120 g cream, and 30 g caster sugar in a pan.
|5||Put the pan over low heat, and beat gently with a whisk.
As soon as well mixed and hot (no need for it to boil), remove from heat and add softened gelatin, after draining and drying.
Stir again to mix well.
|6||Leave coconut cream to cool, and when at room temperature add 3 tablespoons Malibu rum. Mix well.
Adding Malibu is not essential, but it brings out the flavour of the coconut.
|7||Divide the coconut cream between the glasses or dishes, on top of the vanilla cream.
Tip: put a tea-towel on a baking sheet to hold the glasses still.
Refrigerate at least 2 hours.
Up to this stage everything can be prepared the previous day, even two days before.
|8||Prepare your coconut tuiles.||1 hour 12 min.|
|9||Place a coconut tuile on top of each cream and serve without delay.||3 min.|
|10||Ideally your guests should be able to break the tuile with a spoon, then taste both the coconut and vanilla creams together in the same mouthful.|
For 6 people : 5.79 €
Per person : 0.97 €
|Unsweetened coconut milk: You can check-out other recipes which use it, like for example: African style chicken, Like Bounty, Bounty-style tart for Alison, ... [All]|
|Whole milk: You can get more informations, or check-out other recipes which use it, for example: Rice pudding (riz au lait), Milk rolls, Creamy plum and pear clafoutis, Real custard sauce (crème anglaise), Celeriac soup with mustard, ... [All]|
|Cream: You can get more informations, or check-out other recipes which use it, for example: Blanquette of veal, Potato purée , Stock-pot fish , Chocolate muffins, Spaghetti Carbonara, ... [All]|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Panna cotta, Eggs meurette, Home-made terrine of foie gras, Ciabatta, Lime meringue tart, ... [All]|
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