For caramel
320 g Sugar
320 g Water
For mixture
340 g Nestles cream
820 g Evaporated milk
135 g Sugar
560 g Coconut milk
30 g Coconut puree
100 g Toey leaves
6 no Eggs (360 g)
For the garnish
10 g whipped cream
20g Orchid flower (1 pcs)
10 g Almond flakes
Portion : 100 g net weight per portion
Cooking time : 60 minutes |
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To make caramel
In a pan boil sugar and water and reduce to make a caramel.
Cover the inside off the baking tray with the caramel. Keep
aside.
To make the mixture
Boil in a pan 560g of coconut milk, sugar and Toey leaves ensure
that the sugar is dissolved. Keep aside.
It will form a layer of cream on the top.
In a mixing bowl take cream, evaporated milk and coconut puree.
Carefully remove the coconut cream from the above preparations
(2) and add to the bowl.
Mix slowly in a cake mixer, when well mixed, adds one egg at a
time.
Make sure that the mixture is well mixed for 20 min and pour the
mixture in the baking tray lined with caramel.
Place in a water bath in a pre-heated oven at 150c for about one
hour.
Remove and cool. Invert on another tray by upending so that the
caramelised side is on the top.
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