Tuesday, 14 February 2017

Serves 6

Ingredients:

50 g unsalted butter, soft

6 slices white bread, cubed

100 g young coconut flesh

60 g raisin (soaked into rum – optional)

2 ea eggs

2 ea egg yolk

40 g caster sugar

300 cc cream

300 cc fresh milk

1 tsp cinnamon ground

1 tsp vanilla essence

Icing sugar for dusting

Method:

Brush the oven proof bowl with melted butter and arrange the bread and young coconut mix nicely and sprinkle some raisin on the top.

In the other bowl, beat the egg yolk, whole egg and sugar until creamy then pour in cream and fresh milk.

Add cinnamon and vanilla extract. Mix well.

Put the mixture in a jug and slowly pour in to the bread and young coconut mixture, press a little bit to immerse the bread.

Add the rest of the raisin on the top. Leave to stand for 20 minutes while per-heat oven to 180 Celsius.

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Chef Vindex Tengker

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