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Vanilla Caramel Custard


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Ingredients

6 portion(s)

  • 50 g Rapadura
  • 30 g cornflour
  • 2 eggs
  • 400 g coconut milk
  • 200 g buttermilk
  • 2 tsp Vanilla Bean Paste
  • 30 g dessicated, coconut
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Recipe's preparation

  1. Preheat oven to 150deg, place coconut on baking tray and toast until golden brown.

  2. Add Rapadura and cornfour to TM bowl and mill 10 secs speed 9.  Scrape down sides of bowl.

  3. Add coconut milk and buttermilk plus eggs and vanilla bean paste.  Cook 6min/90deg/sp4.

  4. Serve custard into bowls and sprinkle with toasted coconut.

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Accessories you need

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Tip

Suitable for TM31 or TM5

Use 600g coconut milk and omit buttermilk for a thicker custard.


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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