I am actually a tart and custard lover at heart, and I do make a lot of tart, but not enough custard. Here is why, my husband not a custard and pudding person. Do you know how it works right? If one of your family member don't like to eat certain dish, most likely you have this tendency of avoiding to cook it or, even completely omit this dish from your menu. This is why I don't make custard that often, unless if my sisters are coming, I love to take the opportunity to make it, because we just love any dessert that has smooth and silky texture. Anyway, I have already made this delicious recipe twice, yes, it was that good. I, of course can not wait to share the recipe with you.
Note: The original recipe called for almond flour in addition to the cornstarch. When the first time I made this dessert, I used almond flour as the recipe ask for, but I found that the texture was a little bit firmer to my liking. Since I wanted silkier texture, I omitted the almond flour. If you want to make the original version, mix the cornstarch and 2 tbs almond flour together, then add it to the cream mixture.
Raspberry, Lime, and Coconut Milk Creams
Recipe adapted from Beatrice Peltre's book: La Tartine Gourmande, Recipes for an inspired life
200 g raspberries
2 large eggs
80 g raw sugar
juice and finely grated zest of 1 lime
1½ tbs butter, melted
235 ml coconut milk ( I like this brand)
2 tbs cornstarch
butter for the ramekin
Preheat oven to 350F
Butter 4 ramekins. Take three quater of raspberry, and place them on the bottom of ramekins.
In a bowl, beat egg and sugar just until they are blend together. Add lime just, the zest, melted butter, and coconut milk, stir to mix. Add corn starch - mix well. Pour this cream into ramekins, then add the remaining raspberries on top. Bake for 25 minutes, or until set. Let cool completely before serving.