Crème Caramel & Mango Vanilla Bean Compote Recipe | PBS Food

Coconut Crème Caramel & Mango Vanilla Bean Compote

Recipe courtesy of The Chef’s Wife

This is one elegant dessert. It may sound a bit “heavy” but it’s really not. Serve this with a California sparkling wine for a delightful finish to a fabulous meal!

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Yield: 6 servings

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    Ingredients

  • 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

    Directions

  1. Bring sugar, water, coconut and milk to a boil.
  2. Combine eggs and eggs yolks in stainless bowl.
  3. Add 1/2 of milk mixture to eggs. Add the egg mixture to the remaining milk mixture.
  4. Strain through a fine mesh strainer. Pour into ramekins.
  5. 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.
  6. Bake in a preheated 300° F oven until set, approximately 40 minutes.

Mango Vanilla Bean Compote

This compote is simple to make but complex in taste. It's the perfect addition for any dessert that needs a little flavor boost.

    Ingredients

  • 1 c sugar
  • 1/4 c water
  • 1 mango peeled, diced into small pieces (1/2 inch)
  • 1 vanilla bean split and scraped

    Directions

  1. Bring water and sugar to a boil in a non-reactive pot.
  2. Cook until light caramel color appears. Add scraped vanilla bean. Remove from heat.
  3. Let sit for 2 minutes. Add mango.
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