With remains of brioche, milk bread, croissants or ensaimadas you can make a delicious dessert. This coconut milk pudding has won us over from the first spoonful.

It is an easy-to-make dessert, as well as a fantastic recipe for use. I have used very little sugar, since the milk bread is already sweet and has caramelized sugar in the base, so it is perfectly balanced.

This pudding is very creamy thanks to the coconut milk and its steam cooking in the special Kitchen Kraft pudding mold , which keeps all the moisture inside; In addition, there is no need to worry because it unmolds very easily and does not stick.

It is a quick recipe, with few ingredients and that you can cook in the oven quietly, while you prepare dinner. A dessert for every day, a dessert for the family, a pudding to serve at a family celebration... it is an all-rounder that does not leave anyone indifferent. Contrary to what it may seem, it has a smooth and delicate coconut flavor, so it is liked by everyone.

Kitchen Craft flan and pudding mold and ceramic plates Emile Henry

Ingredients for 6-8 people

Total time approx. 1 hour 35 minutes Baking time in the oven 1 hour 15 minutes.

• 600 ml canned coconut milk (1 and a half cans)
• 170 g of brioche, milk bread, croissants or ensaimada
• 100g sugar
• 50g grated coconut
• 5 eggs
• Caramel made with 150 g of sugar and 2 tablespoons of water or liquid caramel
• Optional: Add 50g rum-soaked raisins

NOTE: The mold has a capacity of 2 liters, and I did not use its full capacity. At the end of the recipe I leave you a larger proportion in case you want to make it larger.

Kitchen Craft flan and pudding mold and multipurpose bag Claudia&Julia

Preparation

1. Cut the brioche remains into 1 cm cubes. Heat the coconut milk with the sugar in a saucepan for 2 minutes; just the time necessary for the sugar to dissolve, it is not necessary to heat much. Turn off and reserve.
2. In a bowl, beat the eggs, add the milk and sugar mixture, the grated coconut, the soaked and drained raisins, and the brioche bits. Let soak well.
3. Heat the oven to 180ºC. Prepare a saucepan with hot water, and calculate well that the pudding mold fits in it and can be covered by water at least three quarters of its capacity.
4. Pour the mixture of eggs and milk into the pudding mold , close the lid properly. Place the container with water in the oven and then place the mold in it. Add more water to the container if necessary and cook in the oven in a water bath for 1 hour and 15 minutes. Remember that the water should never boil.
5. After the cooking time has elapsed, carefully open the oven door to let the steam generated slowly escape. When the heat of the oven has subsided, remove the mold from the container and let it cool and then let it cool in the fridge.
6. When you want to serve it first make sure it is completely detached from the edges. In principle it is not necessary, but if it were the case, run a knife very carefully not to scratch the mold. Remove the lid from the pan and place the serving tray on top as a lid. Turn it as if you were a potato omelette. Serve with grated coconut on top and some candied fruits.

(*) If you wish to increase the proportion to fill the mold to its full capacity: 6 eggs, 720 ml of coconut milk, 60 g of grated coconut. 60 g of raisins, 120 g of sugar, 200 g of brioche / milk bread

(**) If you add 50 g of soaked raisins to the pudding you will get the perfect dessert, because it is an infallible combination.

Kitchen Craft flan and pudding mold, Emile Henry ceramic plates and Claudia&Julia multipurpose bag