COCONUT CRÈME CARAMEL
* 1 can of condensed milk (250ml)
* 250ml whole milk
* 100gr Borges Grated Coconut
* 2 eggs
* Liquid caramel
- * When cold, remove the crème caramel from its mould and place it in a bowl. Garnish with some grated coconut and sliced strawberries.
Step by StepWhisk thoroughly all the ingredients in a mixer bowl. Pour some liquid caramel in individual pudding moulds and then add the mixed ingredients.
Heat the oven to 150ºC and cook the crème caramel for 5 minutes. After this time, lower the temperature to 100ºC and cook until the mixture has set.
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