Peach and Rinquinquin coco custards

Peach and Rinquinquin coco custards


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.

© Inspired by recipe of Cléa, Chef for the organic stores Satoriz

© photo Bambule médias

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