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Coconut Crème Caramel

Coconut Crème Caramel

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This Coconut Crème Caramel is a unique take on a classic recipe. Infuse your dessert with tropical flavour for something different.

  • Makes : 8 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 60 mins
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Syrup

1½ C (375 ml) castor sugar
1 C (250 ml) water
1 x 400ml tin of coconut milk
1 C (250ml) cream
½ C (125ml) milk
6 eggs
½ C (125 ml) brown sugar
1 tsp (5 ml) ground cardamom

Heat the oven to 180 ºC.

To make the syrup, combine the sugar and water in a non-stick pan and bring to the boil. Watch closely for 10 minutes and do not be tempted to stir. Once the caramel turns a honey colour remove from the heat. Immediately divide among 8 small ramekins and swirl the caramel to cover the bottom and sides. Take care as the caramel is very hot. Set aside.

Whisk together the coconut milk, cream, milk, eggs, brown sugar and cardamom. Fill the ramekins nearly to the top and place in a deep baking tray. Half-fill the baking tray with boiling water. Bake for 1 hour, until firm to the touch.

Allow to cool down and refrigerate for 6 hours or overnight.

To serve, place the ramekins in a bowl of boiling water to melt the caramel. Loosen the crème caramel by sliding a sharp knife around the inside of the ramekin. Invert onto a plate and serve.