Similar to flan or creme caramel this versionis laced with a kiss of coconut.
Recipe: Coconut Creme Caramel
1/2 cup granulated sugar 4 large eggs 1/2 cup whole milk 1 1/2 cups coconut milk 1 teaspoon vanilla extract
Preheat oven to 300°F (150°C).Have 4 small ramekins set out and ready to use.
Place 1/4 cup sugar in a small, heavybottomed saucepan and turn the heat to medium-high. Cook, shakingthe pan occasionally, until the sugar melts and turns a niceshade of brown. Immediately pour it into 4 small ramekins, swirlingto distribute.
Combine the remaining 1/4 cup sugar withthe eggs and whisk until well dissolved. Add the milks and vanilla;whisking to combine.
Place the ramekins in a baking pan containingabout 1/2-inch of water, then pour one quarter of the milk mixtureinto each ramekin. Cover the pan tightly with aluminum foil,then bake for about 45 minutes or until the custards are justset on the outside but slightly jiggly in the middle.
Remove the ramekins from the baking pan,allow to cool to room temperature and then chill.
To serve, run a knife around the edgeof each of the custards, then invert onto plates.
Makes 4 servings.
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