Coconut Pot de Crème with Toasted Coconut Chips & Praline

Serves 8

  • 6 Tb butter

  • ¾ cup brown sugar

  • ½ tsp salt

  • 1 cup coconut cream

  • 2 cup heavy cream

  • 6 egg yolks

  • 1 ½ cup heavy cream

  • 1/2 cup coconut chips or ribbon coconut toasted

  •  Almond or Pinenut praline 

Preheat oven to 275 F.

In a medium sized heavy saucepan melt the butter and add the sugar and salt cook until the sugar dissolves add the coconut cream and heavy cream bring t a boil remove from heat. In a bowl whisk the yolks together then add 1/4cp of the hot milk whisking continuously gradually pour in  about 1 cp more of the milk then add this mixture back into the pot  return to cook on a medium low heat stirring constantly until the mixture thickens slightly it should coat the back of a spoon. Have a sieve and bowl ready and pour the thickened mixture thorough the sieve into the bowl.

Put a kettle of water on to boil

Place 8 ramekins into a baking pan Pour the mixture into the ramekins. Pour boiling water into the baking pan until it comes 1/3 of the way up the sides of the ramekins. Cover with foil and place in the oven. Bake 30 mins.

The pot de crèmes will be set but still giggly in the centre. Chill overnight or minimum 4 hours.

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dessertsdanielle acken