[\/uncode_list][vc_custom_heading heading_semantic=”h3″ text_size=””]Additional ingredients[\/vc_custom_heading][uncode_list uncode_shortcode_id=”454856″]<\/p>\n

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• 400 ml coconut milk<\/li>\n
• 200 ml Unsweetened condensed milk<\/li>\n
• 7 whole eggs<\/li>\n
• 3 whole eggs<\/li>\n
• 300 g Sugar<\/li>\n
• 1 l Water<\/li>\n
• 1\/2 TL Salt<\/li>\n
• 1 cup freshly grated coconut<\/li>\n<\/ul>\n

  [\/uncode_list][\/vc_column][vc_column width=”1\/2″][vc_column_text uncode_shortcode_id=”988785″]Dark, rich caramel and creamy coconut milk for this classic dessert with an exotic twist that is not only easy to make, but delicious whenever you want to impress your family and friends.[\/vc_column_text][vc_custom_heading text_size=””]Preparation[\/vc_custom_heading][vc_column_text uncode_shortcode_id=”100578″]Place 8 metal molds in a baking tray with a depth of 2 cm. Prepare the caramel by heating 200 g of sugar with 3 tablespoons of water in a small pan over a very low heat. When the sugar starts to get brown, remove it from the heat, pour it evenly into the aluminum molds and leave it to cool.<\/p>\n

  In a blender, add the eggs and egg yolks, coconut milk, all the condensed milks and 100g of sugar and blend until well combined. Divide this mixture evenly between the aluminum molds. Carefully pour 1 l of boiling water into the tray with the molds and place the tray in the oven at 160 \u00b0C for one hour. Remove from the oven and leave to cool. Then keep in the fridge for at least 30 minutes, or better, overnight, before serving.[\/vc_column_text][vc_button button_color=”color-jevc” size=”btn-xl” radius=”btn-circle” wide=”yes” border_width=”0″ icon_position=”right” link=”url:http%3A%2F%2Fshan-shi.com%2Ferhaeltlich%2F|title:Available|” el_class=”shop-online-btn” icon=”fa fa-angle-right”]Buy ingredients online[\/vc_button][vc_column_text el_class=”tip-box” uncode_shortcode_id=”333288″]<\/p>\n

  Tip:<\/h3>\n

  To serve, scoop the pudding onto a plate using a bamboo stick and garnish with freshly grated coconut.[\/vc_column_text][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”gradient-seperator”][vc_column width=”1\/1″][vc_empty_space empty_h=”0″][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”recipie-grid-wrapper-row”][vc_column width=”1\/1″][vc_column_text css=”.vc_custom_1666282018036{padding-top: 20px !important;padding-bottom: 20px !important;}” uncode_shortcode_id=”369579″]<\/p>\n

  More delicious recipes from Nissara<\/h2>\n

  [\/vc_column_text][uncode_index el_id=”recipie-grid-related-china2″ loop=”size:10|order_by:date|post_type:post|tags:114|taxonomy_count:10″ index_back_color=”color-xsdn” screen_lg=”1200″ screen_md=”600″ screen_sm=”480″ gutter_size=”0″ post_items=”media|featured|onpost|original,title,text|excerpt,link|default|default_size|outline” single_text=”lateral” single_width=”6″ images_size=”one-one” single_image_size=”6″ single_lateral_responsive=”” single_style=”dark” single_back_color=”color-jevc” single_overlay_color=”color-jevc” single_overlay_opacity=”25″ single_padding=”2″ single_border=”yes” el_class=”recipie-grid-container” uncode_shortcode_id=”947972″ index_back_color_type=”uncode-palette”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

  The Vietnamese can thank the French for introducing cr\u00e8me caramel into their kitchen. But we can thank the Vietnamese for adding coconut. <\/p>\n","protected":false},"author":13,"featured_media":4099,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[111,118],"tags":[147,172],"acf":[],"yoast_head":"\n