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Lime & coconut caramel creams
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Prep Time:
285 minutes
Cook Time:
40 minutes
Total Time:
325 minutes
Indulge guilt-free in this light and satisfying sweet treat. Enjoy without the calories!
Ingredients:
  • 52g (1/3 cup) coconut sugar
  • 40.00 gm water
  • 7 egg yolks
  • 1 egg
  • 125ml (1/2 cup) light coconut milk
  • 125ml (1/2 cup) fresh lime juice
  • 3 tsp finely grated lime rind
  • 126g (3/4 cup) coconut sugar, extra
Instructions:
  • 1. Preheat the oven to 160C/140C fan forced. 2. In a small saucepan over low heat, combine coconut sugar and water. Stir and cook for 2-3 minutes until the sugar dissolves. 3. Bring the mixture to a boil, then let it simmer without stirring for 6 minutes until it turns a deep golden color. 4. Quickly divide the mixture among four 150ml-capacity ramekins or dariole moulds. 5. Set aside for 5 minutes to allow the mixture to set.
  • In a large heatproof bowl, whisk together egg yolks, egg, and coconut milk. In a small saucepan over low heat, combine lime juice, lime rind, and extra coconut sugar. Stir and cook for 3 minutes until the sugar dissolves. Bring to a simmer, then simmer for 2 minutes to infuse. Strain into a heatproof jug, discarding solids. Slowly pour this mixture into the egg mixture, whisking constantly until well combined. Pour the mixture into ramekins with care.
  • Place a tea towel at the base of a roasting pan and arrange the ramekins on top. Fill the pan with enough boiling water to reach two-thirds up the side of the ramekins. Bake until just set, for about 20-25 minutes. Transfer the ramekins to a baking tray and let them cool for 30 minutes. Cover and refrigerate for at least 4 hours to chill.
  • Using a flat-bladed knife, gently loosen the edges of the ramekins. Carefully invert onto plates.

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