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Method:
Cook the brown sugar and water over
moderate heat until the sugar caramelizes. Coat an 18-cm
heatproof dish with
¾ of the caramel. Set aside.
Stir the coconut milk into the caramel
remaining in the pot and cook over low heat, stirring continuously for
1 minute. Mix the yolks and lightly-beaten whites. Stir in
the sugar, salt and lemon rind. Add the coconut milk-and-caramel
mixture. Mix well and strain into the caramel-laced dish.
Sit the dish in an oven tray filled with water and bake in the
preheated oven for 90 minutes. Remove the
water bath and place dish under the grill to brown the top at 220°C. Cool and remove from mould before serving.
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