Coconut Cream with Cardamom
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml cream
- 250 ml coconut milk
- 0.5 teaspoon ½ cardamom, (ground)
- 0.5 teaspoon ½ ginger, (ground)
- 80 g cane suar
- 2 egg (s), (M)
- 2 egg yolks
- some fruits, exotic or candied ginger slices for garnish
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Simmer the cream and coconut milk with cardamom and ginger in a saucepan over low heat for about 5 minutes. Add sugar and stir until completely dissolved. Allow to cool slightly.
- Beat eggs and egg yolks until frothy and stir into the coconut cream.
- Pour the cream into 4 fireproof bowls and place in an ovenproof dish.
- Fill the mold with boiling water so that the molds are halfway in the water. Cook in the preheated oven on a wire rack for about 30 minutes until the egg mixture is firm.
- Remove and sprinkle with a little cardamom. Garnish with exotic fruits or candied ginger slices.
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