Pub date
2007-09-18
Coconut Crab Custard Cakes with Chili Coulis
Source:Visual Editor:Alex Read:
Coconut Crab Custard Cakes with Chili Coulis
Step 2:
Step 2:
Brush the inside of some small ramekins with the butter and lay a basil leaf at the bottom. Form little nests in the bottom of the ramekins with the vermicelli.
Step 3:
And pour the crab mixture over the top of it.
Bake in a bain-marie for about 15 minutes or until golden on top. Remove from the ramekin and serve with some toasted coconut flakes over the top and the Chili Coulis.
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