Name: Baked Coconut Cream with Caramelized Fruits and Rum Sabayon
Cuisine: United Kingdom
Ingredients: 175 g / 6 oz caster sugar; 2 eggs, plus 2 extra yolks; 1 tsp whipping cream; 500 ml / 18 fl oz coconut milk or purée; 1 vanilla pod; 2 egg yolks; Caramelized Fruits; 1 tsp caster sugar; 2 tbsp rum

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

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Baked Coconut Cream with Caramelized Fruits and Rum Sabayon

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