CookEat Recipe
Coconut Pudding
Unmoulded coconut custard pudding coated with kirsch-maraschino syrup.
Method
Steps
Step 1
Whisk three whole eggs with about 57 g fine sugar and one teaspoon vanilla essence for two minutes.
Step 2
Add about 355 mL cold milk and 120 mL cream and whisk another two minutes.
Step 3
Fold in about 57 g shredded coconut for one minute.
Step 4
Pour mixture into a clean one-quart-capacity pudding mould.
Step 5
Place mould in a water-bath vessel with hot water reaching halfway up mould sides.
Step 6
Bake at 150°C for 40 minutes, continuing until the custard centre reaches 74°C.
Step 7
Unmould onto a dish.
Step 8
For sauce, boil about 57 g granulated sugar with about 180 mL cold water for two minutes.
Step 9
Remove from heat, add one teaspoon kirsch and one teaspoon maraschino liqueur, mix lightly and pour over pudding.
Cooked it? Rate it.
Cooked 0 times