Ingredients
- 6 eggs
- 400 grams coconut cream
- 400 gram Milk
- 2 heaped tablespoons Rice malt syrup
- 3 slices raisin bread
- 1 punnet blueberries
- 2 heaped tablespoons Coconut
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place eggs, coconut cream and milk into TM bowl and mix for 20 seconds on speed 4.
Break up by hand (or cut into 25 mm squares) raisin bread. Place in bottom of ovenproof dish.
Pour wet mix from TM Bowl over raisin bread into ovenproof dish.
Add berries and coconut to top of bread (bread should be floating on top).
Place ovenproof dish into waterbath (larger dish than the ovenproof dish and add hot water to the bottom dish).
Place in oven at 300 deg for approx 40 - 60 minutes or until centre is cooked. Test by placing a knife into centre of custard and pulling gently to one side. If custard holds it shape then it is time to remove it. Always cook baked custard long and slow. If oven is too hot, the custard will separate.
Allow to cool before refrigerating. Bon Appetit.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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