Coconut crème caramel
Serves 8
¾ cup sugar
2 tablespoons water
4 eggs plus 1 egg yolk, beaten
475 ml can coconut milk
1 cup cream
4 tablespoons shredded coconut
Preheat the oven to 160ºC.
Put ½ cup of the sugar and the water into a saucepan and bring to the boil, stirring with a wooden spoon, until the syrup begins to caramelise. When it is a dark golden colour pour it into a six cup ring mold. Tilt the mold to coat the sides and centre ring. Sprinkle with coconut.
Scald the coconut milk and cream.
Beat the remaining ¼ cup of sugar into the eggs and then add to the scalded milk cream mixture, stirring constantly.
Strain the milk cream mixture into a jug and pour into the mold.
Place the mold into a larger oven proof pan and add boiling water to reach halfway up the sides of the mold. Cover the mold with an ovenproof plate and bake for 50 minutes.
Cool and refrigerate.
Serving
To unmold, hold a flat plate on top of the mold and invert quickly.
¾ cup sugar
2 tablespoons water
4 eggs plus 1 egg yolk, beaten
475 ml can coconut milk
1 cup cream
4 tablespoons shredded coconut
Preheat the oven to 160ºC.
Put ½ cup of the sugar and the water into a saucepan and bring to the boil, stirring with a wooden spoon, until the syrup begins to caramelise. When it is a dark golden colour pour it into a six cup ring mold. Tilt the mold to coat the sides and centre ring. Sprinkle with coconut.
Scald the coconut milk and cream.
Beat the remaining ¼ cup of sugar into the eggs and then add to the scalded milk cream mixture, stirring constantly.
Strain the milk cream mixture into a jug and pour into the mold.
Place the mold into a larger oven proof pan and add boiling water to reach halfway up the sides of the mold. Cover the mold with an ovenproof plate and bake for 50 minutes.
Cool and refrigerate.
Serving
To unmold, hold a flat plate on top of the mold and invert quickly.