Mango and Coconut Crème Caramel
It is Friday and let’s serve up something sweet for the weekend. I am not particularly strong inside desserts department, so I have Jacqueline Pham of PhamFatale sharing her mango and coconut creme caramel recipe with us. Creme caramel with a tropical and Asian twist, what’s not to like? PhamFatale is food weblog with a lot of interesting and delicious recipes, thanks to the exotic background of Jackie—a French-Vietnamese born and raised in Paris, and currently resides in San Francisco, so do expect to discover a variety of Asian, French, and Asian-inspired recipes on her weblog. Please give your warm welcome.
I’ve been posting recipes every single day on my site, PhamFatale.com for a year now. The dishes are a chronicle of what we eat in my home, and a reflection with the diversity with the members of my loved ones. I was born and raised in Paris, France, but my loved ones is originally from Vietnam. My husband is of Indian descent, but grew up inside the US. He also happens to be a vegetarian.
One thing my husband and I can agree upon, culinarily speaking, is our love of desserts. Since I got married, I’ve introduced him to a myriad of decadent French desserts, such as crème brulée and madeleines. Over the holidays I had a craving for crème caramel, and prepared quite a few batches. I experimented with many different flavor combinations, but my absolute favorite was mango and coconut. The dessert not only embodies both my French upbringing and Vietnamese roots, but tastes fantastic too…(get mango and coconut creme caramel Recipe after the jump)
The acidity and fruity notes with the mango balance out the sweetness on the caramel and the richness with the coconut cream and heavy cream. Mango goes incredibly well with the caramel sauce. I frequently try to cook depending on what’s readily available in season, but throughout the winter that can be a challenge. Canned mango pulp and coconut milk are fantastic due to the fact they’re continually available and consistently good. Plus, who couldn’t use a taste from the tropics when it’s freezing cold outside!
The recipe for my mango and coconut crème caramel could be discovered below. I’m both surprised and flattered that Bee asked me to post a recipe here on Rasa Malaysia; I hope you like it.
