Imagine a dessert that tells a story of cultural richness, blending Caribbean traditions with irresistible sweetness - welcome to the world of Guyana Sawine Gateau aux Vermicelles! This extraordinary dessert is not just a treat; it's a culinary journey that transforms simple vermicelli into a luxurious, creamy delicacy that will transport your taste buds straight to the vibrant streets of Guyana. With its golden-brown top, rich coconut undertones, and a hint of warming nutmeg, this gateau is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Guyana
Serves: 12 servings
Ingredients
- 2 cups cooked vermicelli
- 1 cup coconut milk
- 1 cup condensed milk
- 1/2 cup sugar
- 1/4 cup butter
- 4 eggs
- 1 teaspoon nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish thoroughly with butter to prevent sticking.
- In a large mixing bowl, melt the butter and allow it to cool slightly. Add the eggs one at a time, whisking thoroughly after each addition to create a smooth mixture.
- Pour in the coconut milk and condensed milk, stirring continuously to blend all liquid ingredients uniformly.
- Add the sugar and nutmeg to the liquid mixture, whisking until the sugar is completely dissolved and the spices are well incorporated.
- Gently fold the cooked vermicelli into the liquid mixture, ensuring each strand is evenly coated and distributed throughout the batter.
- Transfer the entire mixture into the prepared baking dish, spreading it evenly with a spatula to create a smooth surface.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the gateau cool for 15-20 minutes at room temperature. This allows the dessert to set and makes it easier to slice.
- Cut into squares or diamond shapes and serve warm or at room temperature. Optional: Garnish with additional nutmeg or toasted coconut flakes.
Tips
- Use freshly cooked vermicelli and let it cool slightly before mixing to prevent the eggs from scrambling.
- Whisk your egg and butter mixture thoroughly to ensure a smooth, uniform texture.
- For extra richness, use full-fat coconut milk and high-quality condensed milk.
- Don't overmix when folding in the vermicelli - gentle folding preserves the delicate texture.
- Check the gateau at 40 minutes to prevent over-browning; every oven is slightly different.
- Allow the dessert to rest after baking - this helps it set and makes cutting easier.
- For a festive touch, garnish with toasted coconut flakes or a light dusting of extra nutmeg.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
