1/2 Photos of Coconut-Caramel Custard
1 hr 5 mins
This recipe is by Nicole Rauthier and is best enjoyed the day AFTER making to let the custard set properly and allow the flavours to mellow and marry. Baking time is 50 minutes for one large flan and 30 minutes for ramekins.
My Private Note
Units: US | Metric
- 1Preheat the oven to 325F.
- 2Make the caramel: Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown.
- 3Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
- 4Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes.
- 5Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins.
- 6Tilt the molds to coat all of the surfaces with caramel.
- 7Make the custard: Combine the coconut milk, milk and sugar in a medium saucepan over low heat.
- 8Scald until the sugar dissolves completely.
- 9Remove from heat.
- 10In a large bowl, whisk the eggs and vanilla.
- 11Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly.
- 12Strain the custard through a fine sieve into a bowl.
- 13Carefully pour into the caramel-lined souffle dish or ramekins.
- 14Line a large roasting pan with 2 layers of paper towels (see Note).
- 15Put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish.
- 16Bake in the center of the oven for 50 minutes (30 minutes if using ramekins), or until a knife inserted in the center comes out clean.
- 17Be careful not to let the water boil; do not disturb the custard while baking.
- 18This is the only"secret" to producing a smooth and velvety custard.
- 19Remove the souffle dish immediately from the hot water.
- 20Allow to cool in a cold-water bath.
- 21Chill thoroughly.
- 22To serve, run a knife around the edge of the custard and turn out onto dessert plates.
- 23Serve with whipped cream, if desired.
- 24Note: The paper towels in the roasting pan serve a twofold purpose: First, they allow the hot water to circulate under the souffle dish while baking to distribute the heat evenly; second, if using small ramekins, it stabilizes them and keeps them from moving around while baking.
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Nutritional Facts for Coconut-Caramel Custard
Serving Size: 1 (166 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 257.3
- Calories from Fat 137
- Total Fat 15.2 g
- Saturated Fat 10.9 g
- Cholesterol 155.6 mg
- Sodium 87.2 mg
- Total Carbohydrate 23.9 g
- Dietary Fiber 0.0 g
- Sugars 20.2 g
- Protein 7.5 g