Description
With a recipe like this met a long time, though, was it a recipe of Spanish cuisine called "Catalan Cream". Later found out that there are different variations on this theme, both Spanish and Portuguese. One of these options they want to offer to cook. Turns out the light and sweet coconut dessert with a subtle lemon acidity! If this dessert was accompanied by the sea, sun and beach - it would be absolutely wonderful!
Ingredients
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Chicken egg
3 piece
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Sugar
1 cup
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Milk
240 ml
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Corn starch
2 Tbsp
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Butter
20 g
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Coconut shavings
80 g
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Lemon juice
0.5 tsp
Cooking
Combine the egg with sugar.
Dilute starch in a small amount of milk.
Add to egg mixture with starch diluted with remaining quantity of milk, butter, coconut and lemon juice, mix thoroughly.
Evenly distribute the mixture in ramekins, leaving about 1 cm at the edges as the cream will rise. Can be used as molds for muffins and ramekin (I have ramekins - the only thing at hand was))). Last for reliability can be lubricated additionally.
Put the ramekins in pre-heated to 180 degrees oven for 25-30 minutes, until the coconut crust is lightly browned.
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