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Passionfruit and coconut creme caramels
Passionfruit and coconut creme caramels
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Prep Time:
Cook Time:
Exotic spin on classic creme caramel.
Ingredients:
  • 60ml water
  • 315g caster sugar
  • 125ml passionfruit
  • 400ml can coconut milk
  • 375ml milk
  • 6 eggs, lightly whisked
Instructions:
  • Preheat oven to 160°C. In a saucepan over low heat, gently mix water and 1 cup (200g) of sugar until the sugar is completely dissolved, occasionally brushing the sides with a wet pastry brush to prevent crystals from forming. Stir and cook for 5 minutes.
  • Turn the heat up to high and let it boil. Let it cook undisturbed for 5 minutes or until it turns golden brown. Take it off the heat and mix in the passionfruit pulp. Combine well and divide the mixture into six 2/3-cup (160ml) heatproof moulds or ramekins evenly.
  • In a large bowl, combine the leftover sugar, coconut milk, milk, and eggs with a whisk. Strain the mixture through a fine sieve into a jug, then pour it evenly into the prepared moulds. Place the moulds in a roasting pan and add enough boiling water to reach halfway up the sides of each mould.
  • Bake in a preheated oven for 30 minutes until just set. Remove from the oven and let the moulds cool for 30 minutes. Chill in the fridge covered with plastic wrap.
  • Transfer the mixture onto serving plates before enjoying.

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