Coconut-vanilla cream for Elsa
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles.
In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A delight...
In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A delight...
220 K 4.0/5 (34 reviews)
4 hours 60 min.
Easy
18 people
11 IngredientsLast modified on: February 21th 2011
For 18 people, you will need:
- 1
510 g cream - 2
510 g whole milk - 3
120 g caster sugar - 4
12 egg yolks - 5
3 vanillas pod - 6
6 sheets gelatin - 7
600 g unsweetened coconut milk - 8 360 g cream
- 9 90 g caster sugar
- 10
9 tablespoons Malibu rum - 11
18 coconuts tuiles - Total weight: 2,680 grams
Change measures:
Times for this recipe
Preparation: 2 hours 30 min.
Resting: 2 hours
Cooking: 30 min.
All in all: 4 hours 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 50 min.
Preheat oven to 180°C (360°F).
Prepare a mixture for crème brulée with 510 g cream, 510 g whole milk, 120 g caster sugar, 12 egg yolks and 3 vanillas 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.
Prepare a mixture for crème brulée with 510 g cream, 510 g whole milk, 120 g caster sugar, 12 egg yolks and 3 vanillas 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.
Stage 2 - 10 min.
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.
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.
Stage 3 - 30 min.
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.
Remove from oven, leave to cool to room temperature, then put in the fridge.
Stage 4 - 5 min.
Meanwhile, put to soak the 6 sheets gelatin in cold water for 10 minutes.
Put 600 g unsweetened coconut milk, 360 g cream, and 90 g caster sugar in a pan.
Put 600 g unsweetened coconut milk, 360 g cream, and 90 g caster sugar in a pan.
Stage 5 - 5 min.
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.
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.
Stage 6 - 3 min.
Leave coconut cream to cool, and when at room temperature add 9 tablespoons Malibu rum. Mix well.
Adding Malibu is not essential, but it brings out the flavour of the coconut.
Adding Malibu is not essential, but it brings out the flavour of the coconut.
Stage 7 - 2 hours
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.
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.
Stage 8 - 1 hour 15 min.
Prepare your coconut tuiles.
Stage 9 - 3 min.
Place a coconut tuile on top of each cream and serve without delay.
Stage 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.
Remarks
If possible remove the creams from the fridge about an hour before serving and leave at room temperature. They are best served cool but not too cold, as then they have less flavour. But only add the tuile at the last minute.
For a more stylish presentation, pour a ribbon of chocolate over the tuiles, or sprinkle them with a little cocoa powder.
For a more stylish presentation, pour a ribbon of chocolate over the tuiles, or sprinkle them with a little cocoa powder.
Keeping: To eat right now.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=40 % | 340 RDI=30 % | 520 RDI=80 % | 6,460 RDI=320 % | 27,040 RDI: 320 % |
| Per 100 g | 3 RDI=1 % | 10 RDI=1 % | 20 RDI=3 % | 240 RDI=10 % | 1,010 RDI: 10 % |
| Per person | 5 RDI=2 % | 20 RDI=2 % | 30 RDI=4 % | 360 RDI=20 % | 1,500 RDI: 20 % |
How much will it cost?
- For 18 people : 17.40 €
- Per person : 1.00 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Unsweetened coconut milk
Like these other recipes: Bounty-style tart for Alison, Cauliflower coconut curry, Mixed vegetable curry, African style chicken, Like Bounty, ... See them all 5
Whole milk
Like these other recipes: Chocolate cream with a crunch, irish coffee mousse, Celeriac and sesame soup, Leek and celery soup, Lime confectioner's custard (pastry cream), Indian rice pudding, ... See them all 67
Cream
Like these other recipes: Grapefruit moelleux, Caesar salad, Mushroom buckwheat pancakes, Chocolate muffins, Purée of Jerusalem artichokes with foie gras, ... See them all 114
Caster sugar
Like these other recipes: Elsa's Comtoise galette, Passion fruit jellies, Blackcurrant liqueur, Pears and caramelised walnut samosas , Apricot blancmange, ... See them all 360
Other recipes you may also like
Small ratatouille with
It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm.June 12th 2011271 K5 1 hour 3 min.
Scrambled eggs with butter-fried bread and fresh spinach
Fresh spinach, butter-fried bread and scrambled eggs: simply delicious.March 18th 2013298 K3.8 2 hours
Praline rochers
Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds.August 28th 2011202 K5 3 hours 15 min.
Roast pork with sage, cooked in a bag.
Pork goes particularly well with sage (true for white meats in general), but in this recipe, we'll bring out these flavours to the full by slow-cooking in a bag. The pork roasting joint is simply salted and peppered before being put in the bag and cooked for hours at low temperature. The delicious...May 22th 202591 K4.6 3 hours 60 min.
Roast beef "like they do it in Santa Fe"
For this delicious roast, the beef joint is seared all over, then wrapped in slices of grilled (broiled) bacon before the final long, slow roasting in a bag with aromatic ingredients (bayleaf, shallots, carrot, thyme and chilli). Cooked this way, the meat will be well done on the outside, meltingly...July 30th 201773 K4.5 5 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.