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Coconut creme caramel
Coconut creme caramel
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Prep Time:
385 minutes
Cook Time:
55 minutes
Total Time:
440 minutes
Treat yourself and guests to a delicious coconut flan.
Ingredients:
  • 322.50 gm caster sugar
  • 300mls thickened cream
  • 400ml can coconut milk
Instructions:
  • Combine 1 cup sugar and 1/4 cup cold water in a saucepan over low heat. Stir until sugar dissolves, then increase heat to medium-high. Cook without stirring for 8-10 minutes, brushing down the sides occasionally with a wet pastry brush, until the caramel turns deep golden. Remove from heat and pour into a 6cm-deep, 20cm round cake pan. Let it cool and harden before using.
  • Preheat the oven while combining cream, milk, and vanilla in a saucepan over medium heat. Cook, stirring, until the mixture is hot with small bubbles at the edge of the pan, about 5 minutes. Remove from heat.
  • In a large bowl, whisk together the eggs and the remaining sugar until smooth. Gradually pour in the cream mixture while whisking continuously. Strain the mixture into the cake pan.
  • - Put the cake pan in a larger baking dish and fill the dish with boiling water halfway up the sides of the pan. - Bake for 35 to 40 minutes, or until the cake is firm and just set. - Take the pan out of the oven and water bath, then let it cool. - Cover and refrigerate overnight.
  • Carefully slide a sharp knife along the edges of the custard to loosen it. Invert the custard onto a plate and serve.

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