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...
216 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
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Whole milk
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Cream
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Caster sugar
Like these other recipes: Apple charlotte with toasted brioche, Butter cream, Apricot jam with vanilla, Lime meringue tart, Bounty-style tart for Alison, ... See them all 356
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