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130g crushed palm sugar
1 cup unsweetened coconut milk
a pinch of salt
1 cup (227g) half-and-half or ½ cup
(113g) whole milk
plus ½ cup heavy whipping cream
3 tablespoons dark rum
2 tablespoons unsalted butter, for
greasing the ramekins
3 large eggs
8 slices stale white sandwich bread
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Method:
Put the palm sugar and coconut milk in a
medium saucepan and warm over medium heat, stirring occasionally,
until the sugar has completely dissolved. Remove from the heat
and stir in the salt. Pour the mixture into a large mixing bowl
and stir in the half-and-half and rum. Set the mixing bowl in a
larger bowl filled with ice and water and cool, stirring occasionally,
until the mixture is cold to the touch. Generously butter eight
ramekins and set aside. Remove the coconut milk mixture from the
ice water bath and whisk in the eggs until well combined. Divide
the mixture among the ramekins, leaving ½ inch of room for the bread.
Use a 3-inch round cookie or biscuit cutter or a glass to cut circles
out of the bread slices. Submerge a bread round in each ramekin,
making sure it is completely soaked through, and let soften for 10
minutes. Transfer the ramekins to a deep baking dish or roasting
pan and fill with hot water up to the top of the pudding. Bake
until a tester comes out clean, about 35 minutes. Remove from
the oven and let cool before serving.
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