Pub date
2007-09-18
Coconut Cream Caramel & Chocolate Chrysalis
Source:Visual Editor:Alex Read:
Coconut Cream Caramel & Chocolate Chrysalis
Step 6:
Add the coconut to the mixture. Pour the mixture into the mold and bake in a bain-marie for 30 minutes or until the center is set.
Step 7:
Allow the Cream Caramel to cool to room temperature and chill in the fridge for 4 to 5 hours.
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