Coconut Creme Caramel - Dairy Free

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 300.
  • Put half the sugar in a saucepan over medium heat.
  • Stir and let the sugar caramelize. When melted and golden brown (not burnt), pour the caramel equally into 4 remekins.
  • In a small pan, heat the coconut milk over allow heat until warm.
  • In a bowl, beat eggs with the remaining sugar until light and creamy.
  • Gradually add the coconut milk, beating as you do.
  • Strain the custard and pout into remekins. put the remekins into a baking panm and pour enough hot water around them so it come halfway up the cups.
  • bake for 30 - 40 minutes, until the coconut caramels are set.
  • When cool, refrigerate the remekins.
  • To serve, run a knife around the edges of the bowl and invert onto plate.
  • Make 4 individual custards.
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