Page 66 - Port Douglas Magazine 41

recipe. recipe.

CREMA

CATALAN

This crowd pleasing favourite is a menu icon at
Seabean Tapas Bar & Restaurant. Served in a
quintessentially north Queensland, half coconut, this
dessert is the stuff of legends. Now you can make this

tropical dessert at home to wow guests at your next
dinner party. Ole!

INGREDIENTS
500ml milk
500ml cream
1 x 397g can condensed milk
2 tablespoons vanilla paste
11 egg yolks

38g cornflour
33g coconut powder
Fresh young coconut cut in half - for the real experience
Alternatively use a ceramic dish.

METHOD
Add milk, cream & condensed milk & vanilla paste into pot
Warm milk and cream mixture

Whisk together the egg yolk & cornflour & coconut powder into a paste
Gradually add the egg mixture into the warm milk, whisking as you go
to ensure you don’t get scrambled egg lumps
Put back on low heat and warm, stirring constantly until it just thickens
Pour into half cut fresh coconut or ceramic dish. Let it cool down in
refrigerator for 4 hours
Sprinkle sugar evenly over the top, then melt sugar with a blow torch
to form a sugar crust.
Enjoy!

tapas bar restaurant

68 Port Douglas Magazine & Travel Planner