Grainy coconut ice cream
Pack a triple hit of coconut into this exotic homemade iced treat, which can be made with or without an ice cream maker
Ponche de crème bread pudding
- Preparation and cooking time
- Prep:
- Cook: -
- More effort
- Serves 6
Skip to ingredients
- 50g unsalted butterplus extra for greasing
- 400g brioche(slightly stale, if possible), thickly sliced
- 25g coconut flakes
- 50g raisins
- large pinch of freshly grated nutmeg
- 50g pecansroughly chopped
- 1 tbsp demerara sugar
For the ponche de crème
- 4 large eggs
- grated zest 1 lime
- 410g can evaporated milk
- 4 tbsp good-quality dark rum
- 1 tsp good-quality vanilla extract
- ¼ tsp freshly grated nutmeg
- ½ tsp bitters
- 397g can condensed milk
To serve
- coconut ice creamor double cream
- 2 tbsp pecans(optional)
- 2 tbsp coconut flakes(optional)
Nutrition: per serving
- kcal839
- fat43g
- saturates20g
- carbs83g
- sugars58g
- fibre3g
- protein22g
- salt1.4g
Method
step 1
Heat oven to 180C/160C fan/gas 4 and lightly grease a 20 x 30cm baking dish with a little of the butter.
step 2
First, make the ponche de crème. In a large bowl, using an electric hand whisk, beat the eggs and lime zest for 1-2 mins until light and frothy. Gradually beat in the evaporated milk and rum, then add the vanilla, nutmeg and bitters, and mix well. Stir in the condensed milk and set aside.
step 3
Butter the brioche slices on one side and cut each in half diagonally. Layer half the slices across the base of the baking dish, butter-side down. Pour over half the ponche de crème. Scatter over the coconut flakes, raisins and half the nutmeg, and leave for 15 mins.
step 4
Sprinkle over the pecans and layer the remaining slices of brioche, butter-side up, on top. Pour over the remaining ponche de crème, ensuring it soaks all the bread. Sprinkle over the remaining nutmeg and the demerara sugar.
step 5
Put the baking dish into a roasting tin and pour boiling water into the tin to come halfway up the outside of the baking dish. Carefully put the tin in the oven and bake for 40-45 mins until the custard is set and the pudding is golden brown. Scatter over pecans and coconut flakes and serve with ice cream or cream.
