John Myers
Ingredients for 4 servings:
- 4 egg yolks (fresh)
- 1 packet of vanilla sugar
- 75 g sugar
- 200 ml coconut milk, unsweetened (can)
- 100 g cream
- 125 ml milk
- ½ jar cherry(s)
- 4 cl port wine (optional)
- 1 tsp cornstarch
- 4 tsp brown sugar
- 2 tbsp desiccated coconut
Instructions
Working time approx. 20 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 20 minutes
fantastically delicious and yet so simple
Mix the egg yolks, vanilla sugar, and 75g of sugar. Add the coconut milk, cream, and milk. Stir until the sugar is completely dissolved. Place 4 shallow, ovenproof dishes (preferably crème brûlée dishes) on a roasting pan. Pour the coconut cream into the dishes. Add enough boiling water until the dishes are about 2/3 full. Let it set in a preheated oven (electric oven: 125°C, fan oven: 100°C) for about 1 hour. It’s best to let the cream cool in the refrigerator overnight. Drain the cherries, reserving the juice. About 100ml of juice is sufficient, though. Mix the cornstarch with 1 tablespoon of the juice. Bring the remaining juice to a boil—you can add a little more port wine if you like. Stir in the cornstarch, then heat the cherries in it. Sprinkle the cream with brown sugar and caramelize it using a blowtorch (or under a hot grill). Garnish with cherries and coconut flakes. A great dessert to impress your guests with, yet very simple to prepare.
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