Lemon and coconut pudding á la Martin Baudrexel

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   You preheat the oven to 140 degrees. Meanwhile, melt the butter with flour, salt and coconut flakes in a pot and foam everything up with a whisk. Pour the coconut milk and syrup into the pot and bring everything to the boil while stirring constantly.

2. 2

   Then take the pot off the stove.

3. 3

   Stir the lemon peel together with the 1 egg very quickly into the hot cream. The lemon juice is added. Then separate the remaining eggs and stir one egg yolk after the other into the cream.

4. 4

   Beat the egg whites with the sugar until stiff and fold into the coconut cream.

5. 5

   The cream is spread on the moulds. Remember not to grease the moulds beforehand, otherwise the cream will not rise. Cover each portion with cling film.

6. 6

   Cover the pot and casserole dish with kitchen paper and half fill it with boiling water. Put the ramekins in and cook in the oven for about 45 minutes.

7. 7

   In the meantime, you can wash the limes and peel the skin with a zest ripper. Put the zests in cold water, they are still needed. After cooking, remove the foil and garnish the pudding with the lime zests.

8. 8

   Serve everything immediately.