Caramelized Coconut Custards
A coconut alternative to Crème Brûlée. Serve as a refreshing light dessert after an Indonesian, Malaysian, Chinese or Thai meal.
For a little extra serve with tropical fruits or a coconut biscuit.
Preparation time: 5 minutes Quantity: Makes 6 ramekins Cooking time: 40 minutes
Ingredients
1 can /400 ml coconut cream
100g / 4 oz caster sugar
6 medium to large eggs
1/2 teaspoon vanilla extract
6 heaped teaspoons light brown sugar
Method
- Place the coconut cream and caster sugar in a bowl over a pan of simmering water
- Stir occasionally until the sugar has dissolved
- Meanwhile beat the eggs and vanilla
- Pour in to the coconut mix
- Turn up the heat and stir for 6 - 10 minutes until the mix has thickened and coats the back of a wooden spoon
- Pour in to 6 ramekins or espresso cups
- Place in a roasting tin and half fill with eater
- Place in a preheated oven gas 4/180*c/ 350*f for 25 - 30 minutes or until set
- Cool a little if using straight away or cool completely if using at a later date
- When ready to serve sprinkle each one with a teaspoon of light brown sugar
- Caramelise under a grill or use a blow torch to melt the sugar until it bubbles and turns a golden brown
- Serve