Coconut milk custard baked over a brown sugar caramel base.
180 gChicken eggs
0.5 cupMilk
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80 gCream
1.25 cupsCoconut Milk
0.5 cupBrown Sugar
0.5 cupSugar
Prepare the base components: mix the dry ingredients, enrich with dairy and eggs where used, and keep the texture smooth.
Prepare the flavor layer with the fruit, nuts, chocolate, citrus, coffee, or set cream required for the dessert.
Bake at 175 C / 350 F until the center is set and the top is lightly colored.
Assemble the dessert neatly, let it cool or chill until sliceable, and finish with the remaining cream, fruit, nuts, or chocolate.