Recipe

Coconut creme caramel

May 27, 2013 2:00pm
  • 15 mins preparation
  • 50 mins cooking
  • Serves 6
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Ingredients

Coconut creme caramel
  • 3/4 cup white sugar
  • 270 millilitre coconut milk
  • 300 millilitre cream
  • 4 eggs
  • 1/2 cup firmly packed brown sugar
  • toasted flaked coconut, to serve
  • fresh berries, to serve

Method

Coconut creme caramel
  • 1
    Preheat oven to 160°C/140°C fan forced.
  • 2
    Stir white sugar and 1/4 cup water in a small saucepan over moderate heat until sugar dissolves and mixture boils. Reduce heat; simmer without stirring for 5 minutes or until syrup turns rich golden brown.
  • 3
    Pour caramel into 6 x 3/4 cup ramekins to coat base and a little up sides. Place ramekins in a roasting pan.
  • 4
    Combine coconut milk and cream in a medium saucepan. Stir over moderate heat until mixture boils. Remove from heat.
  • 5
    Whisk eggs with brown sugar in a heatproof jug. Add hot cream gradually. Pour custard carefully over caramel.
  • 6
    Add hot water to pan to reach halfway up sides of ramekins. Bake for 35-40 minutes or until centres are firm. Remove from water and cool; chill until set.
  • 7
    To serve, run a pallet knife around edge of ramekin; invert custards onto plates. Garnish with coconut and berries.

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