Coconut Crème Caramel

Silky baked coconut custard coated in a rich dark caramel sauce.

By @therese.lum

Original recipe source

Cook time: 35 minutes

Servings: 6

Ingredients

• 165 g caster sugar
• 100 ml water
• 0 caramel sauce
• 250 ml milk
• 0.5 tbsp vanilla paste
• 5 eggs
• 75 g caster sugar
• 0 warmed milk
• 400 ml coconut milk
• 0 egg mixture
• 0 boiling water

Instructions

1. Preheat oven to 160°C.
2. To make the caramel sauce, combine and stir 165g (2/3 cups) caster sugar and 100ml water in a small heavy-based, light-coloured pot. Place the lid on and let it come to a simmer over medium-high heat until the mixture becomes dark amber in colour.
3. Pour hot caramel sauce evenly between 6 ramekins. Set aside to let the caramel harden.
4. In another pot, heat 250ml (1 cup) milk and 1/2 tbsp vanilla paste together to a simmer. Remove from heat.
5. In a bowl, whisk together 5 eggs and 75g (1/3 cup) caster sugar until well combined.
6. Whisk warmed milk into the egg mixture with 400ml coconut milk. Strain mixture through a sieve into a jug.
7. Pour egg mixture evenly over the set caramel in the ramekins. Transfer ramekins into a roasting pan and pour boiling water into the roasting pan until it comes halfway up the sides of the ramekins.
8. Bake custard for 35 minutes and remove ramekins from the roasting pan. Set aside to let it cool, about 1 hour.
9. Cover each ramekin and chill in fridge for at least 2 hours.
10. To serve, gently run the edge of each ramekin with a knife and invert onto a serving plate.