Fresh Coconut Pot Du Creme Recipe - Cooking Index
Fresh Coconut Pot Du Creme Recipe - Cooking Index
| 1 | Heavy cream | |
| 1 | Vanilla bean - split in half | |
| 1 cup | 237ml | Coco lopez |
| 2 cups | 186g / 6.6oz | Fresh coconut |
| 10 | Egg yolks | |
| Garnish | ||
| Whipped cream | ||
| Chocolate shavings | ||
| Espresso powder |
Preheat oven to 300 degrees.
Combine the cream, scraped vanilla, whole vanilla bean, and coconut milk in a sauce pan over medium heat. Bring the cream up to a boil and reduce to a simmer. Simmer the cream for 5 minutes. Remove from the heat and discard the vanilla bean.
In an electric mixer, beat the yolks. Gradually pour the hot cream into the mixer. Mix until incorporated. Strain the liquid into a pitcher. Fold in the fresh coconut.
Place eight (3/4 cup) ramekins in a roasting pan. Fill the ramekins to the rim with the custard. Pour water into the roasting pan 1/2 way up the sides of the ramekins. Cover the pan loosely with foil and bake for 1 to 1 1/2 hours or until set. Remove from the pan and let the custards cool completely. Place in the refrigerator and chill for 1 hour. Garnish with whipped cream, chocolate shavings and espresso powder.
This recipe yields 8 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A22 broadcast 02-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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