Coconut and Mango Creme Caramel Recipe:
Cooking a special Sunday brunch has been like a ritual for quite a long time now. Also for some reason this day has always been a no breakfast day, so that leaves me without enough time to do an extensive brunch meal. This Sunday was about a delicious (that’s the word he uttered after tasting it, yippee!) Spinach and Mushroom Lasagna, my Watermelon Smoothie and Coconut & Mango Crème Caramel. My dessert sounds like a ‘plunge’ I know but trust me the plunge was worth it and also I did balance out the extreme by doing a true authentic no-experiment Lasagna.
Here goes my microwave recipe for my Coconut Crème & Mango Caramel using the ‘convection settings’ ; the Lasagna recipe is lined up to be updated in my next post.
For Mango caramel:
- 1 cup fine diced ripe mangoes
- ½ crystal sugar
- ¼ cup water
For Coconut Crème:
- ¾ cup thick coconut milk , about 200 ml
- 1 cup fresh milk cream
- 3 eggs
- 1 egg yolk
- 3 tablespoon castor sugar
- 4-5 white rose essence (you may add vanilla but I prefer white rose with coconut)
Preheat microwave at 200oC, line four ramekins with butter and place them in a large baking dish.
I’ve already done the caramelized mangoes earlier; but this time I diced my mangoes much finer and did not add cinnamon and butter for I did not want to store it. Also reduced the syrup a little thicker (click here for the recipe)
- In a thick bottom sauce pan reduce sugar and water mixture, cook till the sugar completely dissolves. It would take about 5 mins on low flame.
- Add mangoes and toss gently, cook for another 10 mins or so, till a beautiful thick caramel is set with the mangoes almost blended with the syrup.
- Beat the eggs with sugar in a bowl till they completely blend
- Heat coconut milk and cream together on a low flame. Bring it to a boil whisking it continuously and turn off the heat
- Add this mixture to the eggs and sugar mix continuously whisking all the while.
- Sieve to ensure that there are no lumps in the mixture.
For the Crème Caramel:
- Pour a tablespoon and half of the caramel and coat the bottom of each ramekin
- Fill the ramekins with the caramel to the top.
- Place the ramekins in a baking dish whole walls come above the walls of the ramekins.
- Carefully pour hot water into the baking dish; slowly along its walls such that water level is a little above ½ of each ramekin.
- Bake on the mid-shelf of the pre-heated microwave, using the convection mode at 180oC for 40 minutes.
- Check if the custard feels firm, just a little shake and it should wobble.
- Let it cool to room temperature then cover with a cling film and refrigerate for 8-10 hours.
- While serving, place the serving dish on the top of ramekin and flip it upside down. You might need to tap hard at the bottom of the ramekin and plop should come down your crème caramel. If it still doesn’t you may slightly run a thin knife along the walls of the ramekin before flipping it onto the serving plate.
- Enjoy your beautifully set Coconut and Mango Crème Carmel
Dos and Don’ts:
- Do use the traditional vanilla flavor in your crème.
- Also replace coconut milk with simple milk for that’s how it is traditionally done
- Some people add gelatin to make the custard set, but I think eggs are enough to do the trick. If at all you may add it just sprinkle a teaspoon of gelatin to the cream and milk mix.
- Don’t leave the caramel watery nor make it too thick else it may crystallize like a toffee.
- Don’t add mangoes to caramel to make the traditional caramel.
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