Ingredients:

4 eggs (whites and yolks separated)
1 packet of cream (creamy) 200ml
1 packet of coconut milk 200ml

1 tablespoon of butter (Flora)
1 and ½ cups (tea) of sugar
2 spoons (tea) of cornstarch (Maizena)

Zest of the zest of 1 lemon
1 teaspoon of vanilla
To spread:

Caramel qb

Preparation

Turn on the oven at 200 degrees and place a pan of water inside.
Separate the yolks from the whites and place them in a blender, add the remaining ingredients and let it blend for 2 minutes.

Meanwhile, beat the egg whites until stiff and set aside.
Then, add the blender mixture to the beaten egg whites and mix well without beating. Pour the mixture into a pudding mold greased with caramel and bake in a bain-marie for 50/60 minutes.

Let it cool in the oven and then put it in the fridge.
PS: the water must reach the middle of the mold, which must be well covered.

Written by Francisco Amaral