COCONUT CRÈME CARAMEL

 

Serves 6

 

Ingredients 

 

225g (1 cup) White sugar: 

80ml (1/3 cup) Water: 

Coconut milk: 400ml (1.7 cup)

Milk: 375ml (1 1/2 cups)

Eggs: 6 lightly whisked 

Brown sugar: 100g

Toasted shredded coconut to garnish

 

Procedure

 

Preheat oven to 180°C.

Combine the water and brown sugar in a medium saucepan over low heat. Stir and brush the sides of the pan with a wet pastry brush occasionally to remove any sugar crystals, for 10 minutes or until sugar is completely dissolved.

Turn up heat to high and bring to a boil.

Cook without stirring for 8 minutes or until golden brown. Remove from heat. Stir to combine.

Pour evenly among six 2/3-cup (160ml) capacity heatproof moulds or ramekins.

Whisk the remaining sugar, coconut cream, fresh milk and eggs in a large bowl.

Strain the egg mixture into a jug. Pour evenly among the prepared moulds.

Place in a roasting pan. Pour enough boiling water into the pan to come halfway up the sides of each mould.

Bake in preheated oven for 30 minutes or until just set.

Remove pan from oven. Remove moulds from the roasting pan and set aside for 30 minutes to cool. Cover with plastic wrap and place in the fridge to chill.

 

To serve, run a knife around the side of the cup. Quickly invert the cup over a plate and shake it gently to make it fall down easily. Garnish with toasted shredded coconut.