Cardamom Coconut Creme Caramel Recipes

COCONUT CREME CARAMEL

Coconut Creme Caramel image

Provided by Corinne Trang

Categories dessert

Time 12h55m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 cup sugar, divided in half
3 tablespoons water
2 cups canned unsweetened coconut milk
1 cup whole milk
6 large eggs
8 fresh mint leaves, equal size

Steps:

Melt 1/2 cup sugar with 3 tablespoons water in a saucepan over medium-low heat, occasionally swirling the pan, until the sugar starts to bubble and turn golden brown, about 7 minutes. Remove from the heat and divide the syrup among 8 (1/2) cup ramekins so the bottoms and sides are covered with the syrup. Preheat the oven to 275 degrees. Meanwhile, whisk the remaining sugar, coconut milk, whole milk, and eggs in a bowl until the sugar is completely dissolved. Divide the mixture among the ramekins. Create a water bath by filling a baking dish halfway with water. Place the ramekins in it and bake until the custards set, about 35 minutes. Remove from the oven and allow to cool in the water bath. Cover with plastic wrap and refrigerate and least 12 hours. To serve, loosen the sides with a knife and invert custard onto plates so the caramel is on top, drizzling any remaining caramel on the plates around the custard. Serve chilled garnished with a mint leaf.

COCONUT CREME CARAMEL - DAIRY FREE

Coconut Creme Caramel - Dairy Free image

Make and share this Coconut Creme Caramel - Dairy Free recipe from Food.com.

Provided by Chelle_N

Categories Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

3/4 cup sugar
1 (14 ounce) can coconut milk
3 medium eggs

Steps:

Preheat oven to 300.
Put half the sugar in a saucepan over medium heat.
Stir and let the sugar caramelize. When melted and golden brown (not burnt), pour the caramel equally into 4 remekins.
In a small pan, heat the coconut milk over allow heat until warm.
In a bowl, beat eggs with the remaining sugar until light and creamy.
Gradually add the coconut milk, beating as you do.
Strain the custard and pout into remekins. put the remekins into a baking panm and pour enough hot water around them so it come halfway up the cups.
bake for 30 - 40 minutes, until the coconut caramels are set.
When cool, refrigerate the remekins.
To serve, run a knife around the edges of the bowl and invert onto plate.
Make 4 individual custards.

Nutrition Facts : Calories 562.2, Fat 20, SaturatedFat 17.1, Cholesterol 122.8, Sodium 84.5, Carbohydrate 92.9, Fiber 0.2, Sugar 90.9, Protein 5.4

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