Coconut creme caramel
Indulge in this creamy, tropical Coconut Creme Caramel, a delightful dessert made with rich coconut milk, luscious heavy whipping cream, and a hint of vanilla. Perfectly caramelized sugar adds a sweet, golden touch to this silky, melt-in-your-mouth treat. Easy to make and irresistibly delicious!
- 12 Apr 2024
- Cook time 55 min
- Prep time 385 min
- 8 Servings
- 5 Ingredients
Coconut crème caramel is a delightful twist on the classic crème caramel, blending the tropical flavor of coconut with the smooth, creamy texture of a traditional caramel dessert. This recipe is perfect for those looking to add an exotic flair to their dessert repertoire. Follow the steps below to create this delicious treat.
Ingredients:
Instructions:
- Preheat your oven to 325°F (160°C).
- In a medium saucepan over medium heat, add 1 cup (200g) of the sugar.
- Allow the sugar to melt and turn into a golden-brown caramel. Avoid stirring to prevent crystallization; instead, gently swirl the pan to ensure even melting.
- Once the caramel reaches the desired color, quickly pour it into a 9-inch round baking dish or equally divide it among individual ramekins. Tilt the dish or ramekins to coat the bottom evenly with the caramel. Set aside to cool and harden.
- In a large bowl, whisk together the eggs and the remaining 0.5 cups (100g) of sugar until fully combined.
- Add the heavy whipping cream, coconut milk, and vanilla extract to the egg mixture. Whisk until all ingredients are well incorporated.
- To ensure a smooth custard, pour the mixture through a fine sieve into another bowl to catch any lumps or bits of egg.
- Carefully pour the strained custard mixture over the cooled caramel in the baking dish or ramekins.
- Place the baking dish or ramekins into a larger baking pan.
- Pour hot water into the larger pan until it reaches halfway up the sides of the dish or ramekins. This water bath will help the custard cook evenly and prevent it from cracking.
- Carefully transfer the water bath with the custard-filled dish or ramekins into the preheated oven.
- Bake for about 40-50 minutes if using a large dish, or 25-30 minutes for individual ramekins, until the custard is set but still slightly jiggly in the center.
- Remove the baking dish or ramekins from the water bath and let cool to room temperature.
- Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight. This helps the custard firm up and the flavors to meld.
- To serve, run a knife around the edges of the custard to loosen it.
- Place a serving plate on top of the baking dish or ramekin, then invert both to unmold the crème caramel onto the plate. The caramel sauce should flow out and cover the custard.
- Your Coconut Crème Caramel is now ready to be enjoyed! Serve chilled for the best taste and texture.
Tips:
- To prevent the caramel from hardening too quickly, work swiftly when pouring it into the ramekins.
- Use full-fat coconut milk for a richer and creamier texture.
- Make sure to evenly distribute the caramel in the ramekins' base for a consistent flavor.
- Gently tap the ramekins after pouring the custard mixture to release air bubbles which could affect the texture.
- Bake the custard in a water bath to ensure even cooking and to prevent the custard from cracking.
- Allow the crème caramel to cool completely in the refrigerator before unmolding it to help it set properly.
- Run a knife around the edges of the ramekins before inverting them to make the removal process smoother.
Congratulations! You've successfully made a delicious Coconut Crème Caramel. This dessert is not only creamy and sweet but also has a hint of tropical flavor from the coconut milk. Serve it chilled for an even more refreshing experience. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 430kcal | 17% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 1.26g | 3% |
| Sugar 40g | 40% |
| Fat | |
| Fat 27g | 33% |
| Saturated 20g | 67% |
| Cholesterol 190mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 140mg | 25% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 0.46mg | 3% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.43ug | 18% |
| Vitamin C 1.78mg | 2% |
| Vitamin E 0.74mg | 5% |
| Vitamin K 1.09ug | 1% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 1.62mg | 15% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 230mg | 7% |
| Selenium, Se 16ug | 30% |
| Sodium, Na 63mg | 4% |
| Zinc, Zn 0.92mg | 8% |
| Water | |
| Water 88g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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