Breakfast

Charred Plantain & Christophene Egg Custard with Crispy Coconut Tuile

Name: Charred Plantain & Christophene Egg Custard with Crispy Coconut Tuile
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 servings
Ingredients: 3 ripe plantains, peeled and sliced ¼-inch thick; 6 tablespoons unsalted butter, divided; 1 small christophene, peeled, seeded, roasted at 400°F for 25 minutes; 4 large eggs, separated; ½ cup whole milk; 2 tablespoons coconut cream; ¼ teaspoon freshly grated nutmeg; ¼ teaspoon fine sea salt; 2 tablespoons honey; ¼ cup unsweetened shredded coconut, toasted; 1 tablespoon coconut oil, melted; Pinch of cinnamon

Golden ripe plantains caramelized in brown butter until deeply burnished, layered with silky custard infused with roasted christophene (chayote squash) and nutmeg, topped with shards of coconut tuile for textural contrast. A sophisticated Caribbean breakfast that balances sweet fruit, umami custard, and delicate crispness.

1058cal per serving 20gprotein 111gcarbs 66gfat 20min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this