Coconut Crème Caramel & Mango Vanilla Bean Compote
Ingredients
Coconut Crème Caramel
6 4 oz. porcelain ramekins
1 c sugar
1/4 c water
2 c toasted coconut flakes
2 c milk
1 vanilla bean split and scraped
1/3 c sugar
3 eggs plus 2 yolks
Mango Vanilla Bean Compote
1 c sugar
1/4 c water
1 mango peeled, diced into small pieces (1/2 inch)
1 vanilla bean split and scraped
Methods/steps
Coconut Crème Caramel
Bring sugar, water, coconut and milk to a boil. Combine eggs and eggs yolks in stainless bowl. Add 1/2 of milk mixture to eggs. Add the egg mixture to the remaining milk mixture. Strain through a fine mesh strainer. Pour into ramekins. ?Place ramekins in 2" deep oven proof baking pan and fill with enough hot water to reach halfway up sides of ramekins. Cover pan with foil. ?Bake in a preheated 300° F. oven until set, approximately 40 minutes.
Mango Vanilla Bean Compote
Bring water and sugar to a boil in a non reactive pot. Cook until light caramel color appears. Add scraped vanilla bean. Remove from heat. Let sit for 2 minutes. Add mango.