Summary

Ingredients

• 200 g suar
• 150 ml condensed milk, sweetened
• 75 ml water
• 1 vanilla pod (s)
• 1 stick cinnamon
• 150 ml coconut milk
• 1 lime (s)
• 5 egg yolks

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Instructions

1. Heat the sugar until a dark brown caramel forms. So that the bottom of the dessert molds pour out.
2. Mix the thick, sweet condensed milk with 75 ml of water, add the vanilla pulp and the cinnamon stick, bring to the boil and let it steep for ten minutes. The Caribbean condensed milk cannot be compared with the German product because it is really thick. Russian condensed milk, for example, has a similar consistency. If necessary, buy in a Russian specialty shop. If you use German condensed milk, there is no need to dilute it.
3. Beat the egg yolks, stir in the hot milk while constantly beating with the whisk. Remove the cinnamon stick. Add the lime zest and let it steep for ten minutes. Then mix in the coconut milk and pour everything through a fine sieve so that the zest and any egg clumps are removed.
4. Pour the liquid into the dessert molds and cook in the oven in a water bath for 40 minutes at 160 degrees. Let cool in the fridge and serve upside down. The caramel has partially liquefied again in the oven and results in a clear caramel sauce.
5. The dessert only has a very subtle coconut taste. If you want it more intense, you should simmer 200 grams of desiccated coconut in 200 ml of milk for 5 minutes and use the squeezed out liquid instead of the coconut milk.