Tropical Burnt Cream

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Tropical Burnt Cream
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
248
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie248 kcal(12 %)
Protein6.8 g(7 %)
Fat11.15 g(10 %)
Carbohydrates30.92 g(21 %)
Sugar added20.75 g(83 %)
Roughage0.26 g(1 %)
Vitamin A154.28 mg(19,285 %)
Vitamin D1.59 μg(8 %)
Vitamin E0.63 mg(5 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.31 mg(28 %)
Niacin1.47 mg(12 %)
Vitamin B₆0.12 mg(9 %)
Folate24.74 μg(8 %)
Pantothenic acid1.07 mg(18 %)
Biotin10.45 μg(23 %)
Vitamin B₁₂0.99 μg(33 %)
Vitamin C0.04 mg(0 %)
Potassium196.61 mg(5 %)
Calcium161.67 mg(16 %)
Magnesium16.64 mg(6 %)
Iron0.75 mg(5 %)
Iodine53.78 μg(27 %)
Zinc1.08 mg(14 %)
Saturated fatty acids5.69 g
Cholesterol224.85 mg

Ingredients

for
4
Ingredients
2 cups Whole milk
4 large egg yolks
0.333 cup superfine caster sugar
2 teaspoons Corn starch
4 tablespoons Shredded coconut
4 teaspoons brown sugar

Preparation steps

1.
Pour the milk into a saucepan and bring to simmering point.
2.
Meanwhile, whisk the egg yolks with the caster sugar, corn flour and coconut until thick.
3.
Gradually incorporate the hot milk, whisking all the time, then scrape the mixture back into the saucepan. Stir the custard over a low heat until it thickens then divide it between 4 ramekins.
4.
Chill in the fridge for 25 minutes.
5.
Sprinkle the tops with Demerara sugar then caramelise with a blow torch or under a hot grill.