Ingredients
| 5 egg yolks | |
| 6 tablespoons sugar | |
| 1 tablespoon cornflour | |
| 500ml coconut cream | |
| toasted shredded coconut, to serve |
Ditching dairy for creamy coconut makes for a delicious light summer dessert, especially when paired with stone fruit or berries. Try and look out for coconut cream with the smallest ingredient list – the fewer emulsifiers, stabilisers and numbers the better!
Instructions
| 1. | Preheat oven to 150°C. |
| 2. | Whisk together the egg yolks, 2 tablespoons of sugar and the cornflour in a bowl. |
| 3. | Heat the coconut cream in a saucepan until just below boiling point. |
| 4. | Gradually pour the coconut cream into the yolk mixture, whisking constantly, until combined. |
| 5. | Pour mixture into a medium- sized dish and place this into a large roasting pan. |
| 6. | Pour just-boiled water into the pan, until it reaches halfway up the sides of the dish. |
| 7. | Place in the oven and cook for 15-20 minutes or until set but still slightly wobbly. |
| 8. | Remove from the oven and take the dish from the water. |
| 9. | Set aside to cool. |
| 10. | Once cool, sprinkle with the remaining sugar and place under a grill or use a blowtorch to caramelise the sugar. |
| 11. | Sprinkle with toasted coconut. |
| 12. | Serve with honey-poached plums with saffron, or fruit of choice. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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