Lemon and coconut pudding á la Martin Baudrexel

AUTHOR
Xavier Baldwin
DIFFICULTY
RATING
4 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 200 ml Coconut milk
  • 1 TABLESPOON coconut syrup
  • 1 TABLESPOON Coconut flake
  • 30 g Butter
  • 40 g Flour
  • 1 pinch Salt
  • 4 Eggs
  • 70 g Sugar
  • 7-10 Tbsp juice and grated zest of 1 untreated lemon

Directions

  1. 1

    You preheat the oven to 140 degrees. Meanwhile, melt the butter with flour, salt and coconut flakes in a pot and foam everything up with a whisk. Pour the coconut milk and syrup into the pot and bring everything to the boil while stirring constantly.

  2. 2

    Then take the pot off the stove.

  3. 3

    Stir the lemon peel together with the 1 egg very quickly into the hot cream. The lemon juice is added. Then separate the remaining eggs and stir one egg yolk after the other into the cream.

  4. 4

    Beat the egg whites with the sugar until stiff and fold into the coconut cream.

  5. 5

    The cream is spread on the moulds. Remember not to grease the moulds beforehand, otherwise the cream will not rise. Cover each portion with cling film.

  6. 6

    Cover the pot and casserole dish with kitchen paper and half fill it with boiling water. Put the ramekins in and cook in the oven for about 45 minutes.

  7. 7

    In the meantime, you can wash the limes and peel the skin with a zest ripper. Put the zests in cold water, they are still needed. After cooking, remove the foil and garnish the pudding with the lime zests.

  8. 8

    Serve everything immediately.

Categories & Tags

Dessertexoticvery easy