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Coconut Milk and Madagascar Vanilla Dessert Cream
A light and refreshing dessert custard made with coconut milk, whole cane sugar and Madagascar vanilla. Perfect for hot summer days, it is prepared in a few minutes, baked and served well chilled, ideally made the day before.
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Cost Breakdown
Critical Success Points
- • Mix sugar and eggs
- • Fill the ramekins
- • Bake
- • Cool and refrigerate
Safety Warnings
- • Handle the hot oven with care.
- • The bain‑marie contains hot water; avoid splashes.
- • Raw eggs may contain salmonella; cook to an internal temperature of 70°C.
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