I think you're going to love this recipe!
For 6 people
4 tablespoons (50 g) unsalted butter, soft + more for molds
2/3 cup (80 g) blond cane sugar
4 large eggs, separated
4 tablespoons millet flour
1 teaspoon baking powder
2 limes, for juice and zest
1 inch ginger root, peeled and finely grated
2 cups unsweetened coconut milk
Pinch of sea salt
300 g raspberries
Confectioner’s sugar, to serve
Preheat the oven to 180 C and butter 6 shallow wide bowls. Set aside.
In the bowl of a food processor, cream the butter and sugar together for a few minutes, and then add the egg yolks, one at a time. Beat until well incorporated.
Add the millet flour and baking powder and beat until combined.
Add the lime zest and juice and ginger.
Stir in the coconut milk.
Whip the egg whites firm with a pinch of salt and fold them in the previous batter.
Divide the lime batter between the bowls and stud the custard with raspberries. Bake the desserts for 20 minutes or until the flan is set and the top is golden in color. Let cool and dust with confectioner’s sugar when ready to serve. I find the custard best eaten at room temperature.
Recipe and photo: www.latartinegourmande.com