Coconut Crème Caramel & Mango Vanilla Bean Compote
Nov 30, 2011
This is one elegant dessert. It may sound a bit heavy but its really not. Serve this with a California sparkling wine for a delightful finish to a fabulous meal!
- Servings
- 6 servings
- Course
- Dessert
Tags
Ingredients
- 6 4 oz. porcelain ramekins
- 1 c sugar
- 1/4 c water
- 2 c toasted coconut flakes
- 2 c milk
- 1 vanilla bean split and scraped
- 1/3 c sugar
- 3 eggs plus 2 yolks
Instructions
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Bring sugar, water, coconut and milk to a boil.
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Combine eggs and eggs yolks in stainless bowl.
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Add 1/2 of milk mixture to eggs. Add the egg mixture to the remaining milk mixture.
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Strain through a fine mesh strainer. Pour into ramekins.
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Place ramekins in 2" deep oven proof baking pan and fill with enough hot water to reach halfway up sides of ramekins. Cover pan with foil.
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Bake in a preheated 300° F oven until set, approximately 40 minutes.