Coconut Milk and Madagascar Vanilla Dessert Cream
Recipe by MaxiRecettes
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.
EasyFrenchServes 6
Printable version with shopping checklist
Source Video
2h 16m
Prep
35m
Cook
21m
Cleanup
3h 12m
Total
Cost Breakdown
Total cost:$5.60
Per serving:$0.93
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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