Coconut-Caramel Custard

Recipe by evelynathens
READY IN: 1hr 5mins




  • 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.