Chef Michael Mina

Coconut Creme Caramel
Mango Vanilla Bean Compote


Coconut Creme Caramel

  • 6 4 oz. porcelain ramekins
  • 1 c sugar
  • 1/4 c water
  • 2 c toasted coconut flakes
  • 2 c milk
  • 1 vanilla bean split and scraped
  • 1/3 c sugar
  • 3 eggs plus 2 yolks

Bring sugar, water, coconut and milk to a boil.
Combine eggs and eggs yolks in stainless bowl.
Add 1/2 of milk mixture to eggs. Add the egg mixture to the remaining milk mixture. Strain through a fine mesh strainer.
Pour into ramekins.
Place ramekins in 2" deep oven proof baking pan and fill with enough hot water to reach
halfway up sides of ramekins. Cover pan with foil.
Bake in a preheated 300° F. oven until set,
approximately 40 minutes.
Chill, cut out with a knife.
Flip onto center of serving dish caramel side up.
Spoon Mango Vanilla Bean Compote around dish.


Mango Vanilla Bean Compote

  • 1 c sugar
  • 1/4 c water
  • 1 mango peeled, diced into small pieces (1/2 inch)
  • 1 vanilla bean split and scraped
Bring water and sugar to a boil in a non reactive pot.
Cook until light caramel color appears. Add scraped vanilla bean.
Remove from heat. Let sit for 2 minutes. Add mango.


Copyright 1996 by Michael Mina