Glazed Coconut Puddings

Name: Glazed Coconut Puddings
Total time: 3 h
Yield: 4
Cuisine: American, Caribbean
Ingredients: 0.875 cup cream (48% fat); 0.375 cup canned Coconut milk; 4 tablespoons superfine caster sugar; 4 large egg yolks

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

ready in 3 h.

Ready in

Calories:

338

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	338 kcal	(16 %)
Protein	4.79 g	(5 %)
Fat	29.43 g	(25 %)
Carbohydrates	15.58 g	(10 %)
Sugar added	12.57 g	(50 %)
Roughage	0 g	(0 %)

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more nutritional values

Vitamin A	315.87 mg	(39,484 %)
Vitamin D	0.84 μg	(4 %)
Vitamin E	1.04 mg	(9 %)
Vitamin B₁	0.04 mg	(4 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	1.42 mg	(12 %)
Vitamin B₆	0.09 mg	(6 %)
Folate	23.88 μg	(8 %)
Pantothenic acid	0.87 mg	(15 %)
Biotin	8.87 μg	(20 %)
Vitamin B₁₂	0.52 μg	(17 %)
Vitamin C	0.94 mg	(1 %)
Potassium	124.91 mg	(3 %)
Calcium	61.12 mg	(6 %)
Magnesium	13.49 mg	(4 %)
Iron	1.01 mg	(7 %)
Iodine	33.44 μg	(17 %)
Zinc	0.79 mg	(10 %)
Saturated fatty acids	18.43 g
Cholesterol	271.97 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: ⅞ cup
cream (48% fat); ⅜ cup
canned Coconut milk; 4 tablespoons
superfine caster sugar; 4
large egg yolks

How healthy are the main ingredients?

Coconut milk

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Preparation steps

Preheat the oven to 150°C (130° fan) 300°F gas 2. Lightly butter 4 ramekins or shallow brûlée dishes.

Heat the cream and coconut milk in a pan until it just begins to boil, then remove the pan from the heat.

Whisk 2 tablespoons sugar with the egg yolks in a bowl until combined. Pour over the hot cream mixture, whisking all the time, until well blended.

Pour into the ramekins. Place the ramekins in a roasting tin or large baking dish and add enough hot water to come halfway up the ramekins. Cover with foil and bake for about 40-45 minutes, until the custards have just set. Leave to cool, then chill in the refrigerator for at least 2 hours.

Heat the grill until very hot. Sprinkle the custards with the remaining sugar (you will need the larger amount if using brûlée dishes) and put under the grill until the sugar bubbles and caramelises. Alternatively caramelise the sugar with a blowtorch.