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Crème dessert au lait de coco et vanille de Madagascar
Une crème dessert légère et rafraîchissante à base de lait de coco, de sucre complet et de vanille de Madagascar. Parfaite pour les chaudes journées d'été, elle se prépare en quelques minutes, cuit au four et se déguste bien froide, idéalement préparée la veille.
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Cost Breakdown
Critical Success Points
- • Mélanger sucre et œufs
- • Remplir les ramekins
- • Cuisson au four
- • Refroidir et réfrigérer
Safety Warnings
- • Manipuler le four chaud avec précaution.
- • Le bain‑marie contient de l'eau chaude ; éviter les éclaboussures.
- • Les œufs crus peuvent contenir des salmonelles ; cuire jusqu'à 70°C interne.
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