COCONUT CUSTARD WITH CARAMEL SAUCE AND BANANA CHIPS
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Wilai Tangpraser
Reinolf Moessl
A Thai Caramel Custard steamed in bamboo is served with baby banana chips and a rich caramel sauce.
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Teas Used
Ingredients
Thai Caramel Custard- 125ml Coconut Milk
- 90g Brown Sugar
- 375ml Cream
- 120g Egg Yolk
- 100g Sugar
- 400ml Cream
- 3 Nam Wah Banana
- 200g Sugar
- 50ml Water
Methods and Directions
Thai Caramel Custard Method- Boil the coconut milk and the cream together in a small pot. Mix the egg yolk with the brown sugar and slowly add to the hot milk mixture, whisking at all times. Fill the mixture into a bamboo and steam for 12 minutes. Allow to cool.
- In a small pot caramelise the sugar until golden brown and add the cream slowly, let it boil for 2 more minutes and let it cool completely.
- Peel the Bananas and slice them very thin and then place into a deep fryer at 200°C until golden brown. When taking out of the oil put them on disposable towels to get the excess oil out.
- In a small pot boil the sugar and water until it starts to get a light brown colour.
- Add the deep fried banana chips and make sure they are covered all over. Remove from the pot and place on a lightly oiled tray and let cool.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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