Coconut Creme Caramel
With rich coconut cream setting the stage for a delicate blend of flavors, this cardamom-infused coconut crème caramel is a decadent treat that balances sweetness with a hint of spice. The smooth caramel topping adds a touch of elegance to each creamy bite, making it a delightful dessert option for any occasion.
— Constant Cookbook
Ingredients
- 400ml coconut cream (one jar)
- 25cl milk
- 110g sugar
- 4 eggs
- 2 egg yolks
- 1/2 tsp ground cardamom
- for the caramel
- 150g sugar
- 2 tbsp water
Instructions
- Preheat the oven to 190C.
- Prepare the caramel: heat the sugar and the water in a heavy skillet, wait without stirring untill you get a blond caramel. Pour the caramel in 6-8 creme caramel moulds.
- Pour the coconut cream and the milk in a skillet and bring to boil. Add the ground cardamom, Beat eggs, yolks and sugar untll pale, then pour the boiling milk while beating.
- Pour the coconut cream into the moulds to fill them. Put all moulds in a bigger plate and add a few centimeters warm water. Cook in the oven for about 35 minutes or untill the creme is set.
- Let cool, first at room temperature, tham in the fridge, serve cold, unmoulding each crème caramel on a plate.
Yield
Makes 6 portions
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