Mini coconut creme caramels
Indulge in the delicate and tropical flavors of Mini Coconut Creme Caramels. This simple yet elegant dessert combines creamy coconut milk, rich brown sugar, milk, and eggs to create perfectly portioned caramel custards that melt in your mouth. With just a handful of ingredients—sugar, water, coconut milk, brown sugar, milk, and eggs—these mini caramel treats are an exquisite ending to any meal. Ideal for entertaining or a sweet treat just for you!
Cook time 25 min
Prep time 370 min
Ingredients:
2/3 cup sugar1/2 cup water
1 cup coconut milk
1/3 cup brown sugar
3/4 cup milk (1% fat)
3 eggs
Mini coconut creme caramels are a delightful and flavorful dessert that combines the richness of caramel and the tropical essence of coconut. This dessert is loved for its creamy texture and perfect balance of sweetness. Follow this recipe to make these delicious treats at home.
Instructions:
- In a small saucepan, add the sugar and water. Cook over medium heat, stirring until the sugar dissolves.
- Continue cooking without stirring until the mixture turns a deep amber color. This should take about 8-10 minutes.
- Carefully pour the caramel into the bottom of each ramekin or silicone mold, tilting them slightly to ensure an even coating.
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, whisk together the coconut milk, brown sugar, milk, and eggs until the mixture is smooth and the sugar is fully dissolved.
- Strain the custard mixture through a fine sieve to remove any lumps, ensuring a smooth texture.
- Pour the custard mixture evenly over the set caramel in each ramekin, filling them up to about ¾ full.
- Place the filled ramekins in a large baking dish. Fill the baking dish with hot water so it comes halfway up the sides of the ramekins, creating a water bath.
- Cover the baking dish with aluminum foil to prevent the tops from browning too much.
- Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Once cool, refrigerate for at least 4 hours, or overnight, allowing the custard to firm up and the flavors to meld.
- To unmold, run a thin knife around the edge of each ramekin. Place a serving plate on top and quickly invert it, tapping gently if needed to release the caramel. The caramel sauce will flow over the custard, creating a beautiful presentation.
- Serve chilled and enjoy the creamy, tropical taste of these delightful mini coconut crème caramels!
Tips:
- When making the caramel, keep a close eye on the sugar to avoid burning it. The caramel should be a golden amber color.
- Use room temperature eggs for smoother blending. Cold eggs can cause the mixture to curdle.
- Strain the egg and milk mixture to remove any lumps and ensure a smooth custard.
- It's crucial to bake the caramels in a water bath to prevent the custard from cracking and to create a silky texture.
- Allow the creme caramels to cool completely and refrigerate for at least 4 hours or overnight. This will help them set properly and make them easier to unmold.
With this recipe, making mini coconut creme caramels is straightforward and rewarding. The end result is a creamy, delightful dessert that is sure to impress your friends and family. Enjoy the tropical flavors and the delicate caramel topping, and savor every bite of these mini masterpieces.
Nutrition per serving
6 ServingsCalories 270kcal
Protein 5g
Carbohydrates 40g
Fiber 0.84g
Sugar 36g
Fat 12g
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