Summary

Ingredients

• 4 egg yolks, (fresh)
• 1 packet vanilla sugar
• 75 grams sugar
• 200 ml coconut milk, unsweetened (can)
• 100 g cream
• 125 ml milk
• 0.5 ½ glass cherry (s)
• 4 cl port wine, (to taste)
• 1 teaspoon cornstarch
• 4 teaspoons sugar, brown
• 2 tablespoon desiccated coconut

Print Recipe Pin Recipe

Instructions

1. Mix egg yolks, vanilla sugar and 75 g sugar. Add coconut milk, cream and milk. Stir until the sugar is sure to dissolve.
2. Place 4 flat, oven-safe molds (preferably creme brûlée molds) on a drip pan. Pour coconut cream into the molds. Pour in enough boiling water until the molds are about 2/3 in the water. Let stand in the preheated oven (electric stove: 125 degrees, convection: 100 degrees) for about 1 hour. It is best to let the cream cool overnight in the refrigerator.
3. Drain the cherries, collecting the juice. About 100 ml of juice are enough. Mix the starch with 1 tablespoon of juice. Bring the rest of the juice to the boil - if you like, you can add a little more port wine. Stir in the starch, then heat the cherries in it.
4. Sprinkle the cream with brown sugar and caramelize with a burner (or under a hot grill). Garnish with cherries and desiccated coconut.
5. A great dessert with which you can impress your guests, but which is very simple to prepare.