1 cup of unsalted butter
1/4 cup of water
2 cups of coconut milk
6 large egg yolks
4 large egg whites, lightly beaten
1 cup of all-purpose flour
1 tablespoon of grated lime zest
1 cup of unsalted butter
1/4 cup of water
2 cups of coconut milk
6 large egg yolks
4 large egg whites, lightly beaten
1 cup of all-purpose flour
1 tablespoon of grated lime zest
In a saucepan, dissolve the unsalted butter with the water and cook until it caramelizes into a syrup
For a pudding mold with a 19 cm diameter, prepare 3/4 of the syrup and reserve the rest
Set aside
Combine the coconut milk with the remaining syrup and warm over low heat, stirring constantly to dissolve the syrup. Reserve
Beat the egg yolks with the lightly beaten egg whites until well combined
Add the all-purpose flour with the grated lime zest and mix well
Pour into the prepared pudding mold
Bake in a moderate oven (150°C) in a water bath for about 1 1/2 hours, or until a knife inserted comes out clean
Let cool before unmolding
Serves 6-8 people.
