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Coconut cream, spiced dark rum, traditional flan |

Brunch, Vegetarian, Gluten free, Sweet, Cream

A traditional light dessert of the Creole cuisine

Note

Be sure to put enough water in your baking sheet to cook the creams. This will prevent the mix from boiling.

Don't forget the dark rum you brought back from your last trip.

Ingredients

Recipe for 12 servings

Coconut cream

200 Gr
Sugar
1 Liter(s)
Milk
8 Unit(s)
Egg
1 Unit(s)
Eggs yolk
50 Ml
Amber rum
2 Tsp
Cinnamon powder
1 Tsp
Nutmeg
1 Unit(s)
Lime zest(s)
75 Gr
Grated coconut

Preparation time: 60 min

Preheat your Oven at 365 °F

  • Réalisation

    The cream

    Boil the milk with the spices, in a bowl, mix the eggs, the yolk and the sugar with a whisk. Then add the hot milk and rum without stopping to whisk. Pass the whole in a sieve, then, add the zests of lime and the grated coconut, fill thereafter the moulds. 

  • Cooking

    Place the moulds on a baking tray, place it in the oven, fill the tray with water to the height of the moulds. Count about 45 minutes of cooking, let the cream cool completely before tasting them.

Be sure to put enough water in your baking sheet to cook the creams. This will prevent the mix from boiling.

Don't forget the dark rum you brought back from your last trip.

Class with similar recipe

Tuesday, October 15th 18:00 to 21:00
Plateau Mont-Royal
95 $ / pers.
CUISINE DU MONDE

CUISINE DU MONDE

Travel in the Caribbean cuisine and taste sunny recipes / punch planteur included

  • Fried bread (Bokit) stuffed with cod flakes, lime mayonnaise, fresh chives |
  • Cuban rice, red bell pepper, black beans, deglazed with red wine vinegar |
  • Chien sauce |
  • Créole sauce |
  • Jerky grilled chicken |
  • Coconut cream, spiced dark rum, traditional flan |
More information
10 / 12

95 $ / pers.
2 places disponibles

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