for:
:: Coconut Creme Caramel
| Coconut Creme Caramel |
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This delicious recipe filled with calcium has coconut cream to add a touch of paradise! |
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| Serves: | 6 |
| Preparation Time: | 20 minutes |
| Cooking Time: | 1 hour 15 minutes |
| Cost: | $1.00 per serve |
Ingredients:
Caramel:
3/4 cup sugar
1/4 cup water
Creme Custard:
5 large egg yolks
1/2 cup sugar
1/2 cup unsweetened coconut milk
1 1/2 cups thickened cream
1 teaspoon vanilla extract (1/2 vanilla bean seeds)
2 tablespoons grated coconut
Grated Lime peel for decorating
Utensils:
6 x 1/2 cup ramekins
Mixing bowl
Electric beater or whisk
Medium saucepan
Wooden spoon
Measuring cup
Baking pan
Cooling Rack
- Preheat oven to 150 degrees
- To make the caramel: Combine sugar and water in a medium saucepan over medium heat. Stir until the sugar is dissolved.
- Increase the heat to medium-high, bring to the boil and cook without stirring until the sugar caramelises to a deep golden brown
- As the sugar is cooking, set six ramekins in a baking dish
- Immediately pour hot caramelised sugar into the ramekins
- Set aside to cool
- To make the custard: Whisk the egg yolks and sugar in a large bowl until well blended
- Stir coconut milk well to incorporart solids and liquid before measuring
- Whisk into egg yolk mixture along with cream and vanilla
- Pour custard over cooled caramel in ramekins
- Add enough hot water to the baking dish to come half way up the sides of the ramekins
- Cover dish snugly with aluminum foil and bake on centre rack for 1 hour and 15 minutes
- Remove dish from oven
- Carefully lift ramekins from dish and set on rack to cool
- Refrigerate, covered with plastic wrap, until fully chilled, at least 1 hour
- To serve: Set a small serving plate ontop of each ramekin
- Holding the two together, quickly flip them over so that the creme caramel falls onto the plate
- Lift up ramekin, holding it fora few moments to allow the caramel to drip down
- Decorate with grated lime rind and grated coconut
