Thai Coconut Cremes - ingredients

Method

• Add sugar to a mixing bowl.
• Add all the eggs and egg yolks. (you can also add vanilla pod seeds for extra flavour)
• In a large saucepan, add the milk and bring to a low simmer.
• Add the coconut milk to the simmering milk and heat for 20 seconds.
• Add the hot milk to the sugar and egg mixture, whisking fast to avoid the eggs from cooking.
• Strain in fine strainer incase of cooked eggs.
• Pour into dariole oven proof moulds.
• Place moulds in Bain Marie (a tray with hot water).
• Bake in oven for 60 minutes at a temperature of 140C or 285F
• Remove from oven and let cool down on bench. Refrigerate overnight.
• Un-mould coconut creme by placing it upside down on plate and loosening the edges.
• Serve with passion fruit pulp.