Coconut-Caramel Custard
photo by Kitchen Witch Steph
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
5
ingredients
-
Caramel
- 1⁄4 cup sugar
- 1⁄4 cup hot water
-
Custard
- 1 cup coconut milk
- 1 cup milk
- 1⁄4 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
directions
- Preheat the oven to 325F.
- Make the caramel: Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown.
- Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
- Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes.
- Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins.
- Tilt the molds to coat all of the surfaces with caramel.
- Make the custard: Combine the coconut milk, milk and sugar in a medium saucepan over low heat.
- Scald until the sugar dissolves completely.
- Remove from heat.
- In a large bowl, whisk the eggs and vanilla.
- Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly.
- Strain the custard through a fine sieve into a bowl.
- Carefully pour into the caramel-lined souffle dish or ramekins.
- Line a large roasting pan with 2 layers of paper towels (see Note).
- Put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish.
- Bake 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.
- Be careful not to let the water boil; do not disturb the custard while baking.
- This is the only"secret" to producing a smooth and velvety custard.
- Remove the souffle dish immediately from the hot water.
- Allow to cool in a cold-water bath.
- Chill thoroughly.
- To serve, run a knife around the edge of the custard and turn out onto dessert plates.
- Serve with whipped cream, if desired.
- Note: 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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Reviews
-
I used your Recipe #190959 to make this and it turned out well. I made mine in small custard cups but had to cook it for a full 50 minutes to get it to set up. I did like to paper towel trick. A little tricky getting it out of the molds for some reason. I garnished with whipped cream and toasted coconut. (the latter I especially liked the latter for flavor and texture) Very pretty. Made for ZWT4 S/C America.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.