Thai-style Coconut Creme Caramel
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Ingredients
- 2 C coconut milk (approx 1 can)
- 4 eggs
- 2 tbsp sugar
- 2 tsp vanilla
- 1/2 C maple syrup
- pinch of salt
- canola oil
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 350 degrees. Lightly grease 4 ramekins with oil.
Step 2
Beat eggs for 1 minute. Add salt, sugar, vanilla and coconut milk. Stir until well blended.
Step 3
Pour a little maple syrup into the bottom of each ramekin - enough to cover the bottom plus up to 1 tbsp more.
Step 4
Now pour egg and coconut mixture into each ramekin until 3/4 full. Do not stir - syrup with naturally remain at the bottom.
Step 5
Place ramekins in a large deep-sided roasting pan. Pour some water into the bottom of the pan until water reaches at least 1/4 way up the side of the ramekins.
Step 6
Bake 30 minutes or until a fork inserted into the pudding comes out clean. Allow to cool, then place in the refrigerator until ready to serve.
Step 7
To serve, run a knife around the inner rim of each ramekin to loosen the pudding. Overturn the ramekins onto individual dessert plates. The pudding should fall out easily, with the syrup naturally dripping down over the coconut custard.
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