Peach and Rinquinquin coco custards

Easy

Ingredients for 6 persons :

4 eggs

80 g blond cane sugar

1 tsp vanilla powder

80 g whole rice flour

150 ml coconut milk + 200 ml coconut cream

50 ml RinQuinQuin

3 blood peaches

Grated coconut

Method :

Beat the eggs with the sugar and the vanilla.

Incorporate the flour.

Mix in the coconut milk and cream, then add the Rinquinquin

Cut the peaches in dices and put in the ramekins.

Divide the batter between the 6 ramekins.

Cook in the oven at 200 °C for 25 minutes.

At half-time, sprinkle the custard with grated coconut and some Rinquinquin.

Serve cool.

Rinquinquin, peach wine

15° - 75 cl

RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.