- 120 g raw sugar
- 150 g water
- 3 eggs
- 2 egg yolks only
- 75 g Sugar caster
- 600 g coconut cream
- 4 --- cardamom, pods
- 1 tsp vanilla paste/essence
1h 20minPreparation 20minBaking/Cooking
8Recipe is created for
place water and sugar ina small saucepan and bring to boil without stirring, bubble until rich caramel colour. Then pour into 1 litre dish and coat to coat the base or put into individual ramakins.
Put sugar coconut cream and spices into TMX, Heat 8 mins /90c/speed 1. Once 90 is reached pour into a bowl and let infuse. Leave to cool about 10 mins
Put eggs into TMX bowl mix 20secs/speed 4.
Add (you might need to sieve mix ) cooled and infused milk into TMX bowl and
Mix 15secs/speed 3.
Pour mix over Caramel (either in individual ramekins or a litre bowl)
Put the ramekins or dish into a bain-marie in the centre of a pre-heated oven. 160c and bake for 1 hour for whole pudding or about 30-40 mins for individual ramekins.
This recipe has been converted from the Sainsbury The cooks companion, and one can use Milk instead of coconut milk for a traditional Creme Caramel... the recipe is very adaptable, I have tried to steam the pudding in the varoma but find the heat too harsh and can cause the custard to scramble.... so the softer bain marie method is more realiable.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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