For the caramel:
1 cup unsalted butter (180 g)
1/4 cup water (60 ml)
1 2/3 cups coconut milk (400 ml)
6 large egg yolks
4 large egg whites, slightly beaten
1 cup all-purpose flour (180 g)
1 tablespoon grated lime zest
For the caramel:
1 cup unsalted butter (180 g)
1/4 cup water (60 ml)
1 2/3 cups coconut milk (400 ml)
6 large egg yolks
4 large egg whites, slightly beaten
1 cup all-purpose flour (180 g)
1 tablespoon grated lime zest
Preheat the oven to 150°C (low)
Prepare the caramel: In a small saucepan, combine the unsalted butter and water
Mix well with a wooden spoon
Place the saucepan over medium heat and cook, stirring constantly, until the butter has melted completely (about 5 minutes)
Tire from the heat
Transfer 3/4 of the caramel to a ring mold with a diameter of 20 cm in the middle
Rotate the mold between your hands until the caramel coats the bottom and sides of the mold. Reserve
Add coconut milk to the remaining caramel and cook over low heat, stirring constantly, until the caramel has melted. Reserve
In a medium bowl, combine the egg yolks and beaten egg whites
Mix lightly
Add flour and grated lime zest to the mixture and mix
Add the reserved coconut milk mixture and stir until smooth
Transfer to the prepared mold
Bake in a preheated oven at 150°C (low) in a water bath until, when you insert a knife near the edge of the pudding, it comes out clean (about 1 hour and 10 minutes)
Let cool and invert onto a plate
Serve
(Approximately 346 calories per slice)
