Baked Coconut Custard with Mango
Everyone loves crème brulée. In this Baked Coconut Custard with Mango there’s no toffee on top, instead toasted shredded coconut and the custard itself is made with coconut milk. This will not be as silky smooth as a crème brulée but the flavour is perfect for after an Asian-influenced main course.
Preparation time: 10 minutes
Cooking time: 65 minutes + chilling
3 cups (750 ml/24 fl oz) coconut cream
6 egg yolks
1½ tablespoons caster sugar
120 g (4 oz) shredded coconut
fresh mango to serve
- Preheat the oven to 150°C (300°F, Gas Mark 2).
- Scald the coconut cream by heating either in a saucepan or in the microwave. Beat together the egg yolks and caster sugar. When thick and creamy, whisk in the coconut cream. Pour into six ramekins.
- Bake in a bain-marie (hot-water bath) in the oven for 1 hour. Refrigerate to cool and set. Meanwhile toast the shredded coconut by placing in a 180°C (350°F, Gas Mark 4) oven for 5 minutes.
- To serve, cut the mango cheeks and invert. Top the custards with toasted coconut and place on a plate. Place mangoes to one side.
Wine: The richer flavours here need a richer dessert wine like a botrytis semillon.
Related Recipe: Lavender Creme Brulee