Rice Casserole with Coconut / Flan De Coco

Try this delicious cake recipe:

300 g whipped cream

1 vanilla pod

4 eggs

100 g sugar

Pour hot milk (1) over the shredded coconut in a baking bowl and let it swell.

In the meantime, blanch the round grain rice in boiling salted water for 3 minutes and drain. Boil the well drained long grain rice with milk (2) and the sugar and swell for 30 min.

Put the coconut mixture into a straining cloth and squeeze out the milk, it will be used for the egg cream. Mix the cocosette with the rice pudding and add the grated lemon peel.

For the caramel, boil the sugar and 5 tablespoons of water over good medium heat until a hazelnut brown caramel is formed. Pour the caramel into the bottom and sides of a shallow 24 cm dia. gratin dish.

Preheat the oven to 180 degrees and prepare a hot water bath in the grease pan.

Measure the expressed coconut milk and add it with the whipped cream to a total of 600ml. Slit the vanilla bean, scrape out the pulp and bring to the boil in a saucepan together with the bean, whipping cream and milk.

In a baking bowl, stir the eggs and sugar – do not whip until creamy!

Add the boiling hot vanilla milk while stirring and remove the vanilla bean. Stir 2/3 of the cream with the coconut rice and pour into the caramel poured. Smooth the amount and pour the remaining egg cream over it.

Put the give in the hot water bath, the hit

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