Table of Contents

Ingredients

  • 1 can of sweetened condensed milk (400 g)
  • 4 whole eggs
  • 250 ml of coconut cream
  • Some coconut flakes (optional)
  • 100 g of caramel sauce

Steps

  1. Prepare a bain-marie (water bath). Fill the outer tray/pan with water and place it in the over. Preheat the oven to 180 °C.
  2. Prepare a caramel sauce or use a pre-made one. Place it in the bottom of the pan.
  3. In a bowl, beat the eggs (4), then add the sweetened condensed milk (400 g) and the coconut cream (250 ml).
  4. Mix until homogenized.
  5. Pour the mixture into the pan. Be gentle, especially at the start, to avoid disturbing the caramel layer.
  6. Place the pan in the bain-marie and bake for 45 minutes.
  7. You can make sure it’s done by inserting a knive in the center. If it comes out clean, it’s done.
  8. Let it cool down completely and then refrigerate for at least 6 hours.
  9. Flip the pan in a serving dish and garnish with some coconut flakes (optional).
No images for this recipe

I’ll take some pictures whenever I make this dessert again :)

Sources

The recipe is pretty much a copy-paste of this recipe by Gourmandises sans Frontières.