Coconut-Caramel Custard

"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."
 
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photo by Kitchen Witch Steph photo by Kitchen Witch Steph
photo by Kitchen Witch Steph
photo by Kitchen Witch Steph photo by Kitchen Witch Steph
Ready In:
1hr 5mins
Ingredients:
7
Serves:
5
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ingredients

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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

  1. 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.
     
  2. Very good! Served it as one of the desserts at DH's Birthday party and it was a huge hit. I cooked it in a pan and checked it in 35 mins and it was done. Great stuff. :) Fay
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> 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.
 
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