COCONUT CREME CARAMEL
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 CARDAMOM ICE CREAM
The best part about this incredibly simple, vegan-friendly recipe is that you don't need an ice cream maker to make it! It comes out soft and creamy and ready to eat.
Provided by Monica
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 5h30m
Yield 3
Number Of Ingredients 5
Steps:
- Split each cardamom in half, lengthwise.
- Combine cardamom, coconut milk, sugar, 1 1/2 teaspoon rum, and vanilla extract in a pot. Simmer mixture over low heat, stirring occasionally, about 20 minutes. Remove mixture from stove and stir in remaining rum.
- Pour mixture through a strainer over a freezer-safe container to catch the cardamom pods; discard. Cover the container and freeze until firm, 5 hours to overnight.
Nutrition Facts : Calories 400.6 calories, Carbohydrate 37.4 g, Fat 27.3 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 24.2 g, Sodium 17 mg, Sugar 33.7 g
COCONUT CARAMELS
Making your own candy may seem daunting, but time and attention are all you need. This recipe calls for two sugars: granulated, which provides the base for your caramel, and an inverted sugar, corn syrup, which stabilizes and keeps the caramel from crystalizing. The line between soft-chewy and hard candy is a delicate one, so a candy thermometer is recommended for precision. Ginger and cardamom will add a nice zing, but lean into other warm spices, such as cinnamon, black pepper or chili powder, if that's what you have on hand. A final coat of toasted, finely shredded coconut lends an almost buttery crunch, and prevents the pieces from sticking. Wrap up individually if you have the time: These are made for sharing and can be frozen for up to a month.
Provided by Yewande Komolafe
Categories snack, candies, dessert
Time 1h
Yield About 72 pieces
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
- Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
- In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
- Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
- Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
- Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.
CARDAMOM COCONUT CREME CARAMEL
Make and share this Cardamom Coconut Creme Caramel recipe from Food.com.
Provided by Amber Jardine
Categories Tarts
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly toast coconut in 325 degree oven.
- cool then process until fine.
- Turn oven to 375 degrees.
- Cook 1 cup sugar with water over high heat,without stirring,until golden brown (3 to 4 min).
- Pour into an ungreased 9" cake pan.
- Swirl caramel to coat pan.
- Place pan in a baking dish with a 2" lip.
- In a large bowl,whisk eggs.
- Add remaining cup of sugar,milks,flour,coconut,vanillPS and cardamom,mix until well blended.
- Pour over caramel and place pans in oven.
- Pour boiling water into bottom pan (enough to come halfway up flan pan) Bake until set around the edges and the middle is still slightly wobbly.(custard will continue to set as it cools)
- Remove from water bath and cool.
Nutrition Facts : Calories 634.5, Fat 25.7, SaturatedFat 19.9, Cholesterol 197.4, Sodium 217.7, Carbohydrate 93.5, Fiber 3.7, Sugar 79.8, Protein 11.3
More about "cardamom coconut creme caramel recipes"
CARDAMOM-COCONUT CRèME CARAMEL RECIPE | MYRECIPES
From myrecipes.com
4/5 (6)Calories 213 per servingServings 8
- Lightly coat 8 (6-ounce) custard cups or ramekins with cooking spray. Combine 1/2 cup sugar and 3 tablespoons water in a small saucepan over medium-high heat; cook 2 minutes or until sugar dissolves, stirring gently as needed to dissolve sugar evenly. Cook an additional 4 minutes or until golden (do not stir). Immediately pour into prepared ramekins, tipping quickly to coat bottoms of cups.
- Heat milk, coconut, and cardamom over medium-high heat in a medium, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand 15 minutes. Strain the milk mixture through a cheesecloth-lined sieve into a medium bowl. Gather edges of cheesecloth together; squeeze over bowl to release moisture. Discard solids.
- Combine remaining 1/2 cup sugar, half-and-half, salt, and eggs in a large bowl; gradually add milk mixture, stirring constantly with a whisk. Divide mixture evenly among prepared custard cups. Place in a roasting pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 25 minutes or until center barely moves when ramekin is touched. Cool completely in water. Place plastic wrap on the surface of the custards; chill at least 6 hours. Loosen edges of custards. Invert the custard cups onto plates. Drizzle any remaining caramelized syrup over custards.
CHOCOLATE CARDAMOM CREME CARAMEL - THE KITCHEN …
From thekitchenmccabe.com
HOMEMADE CARAMEL SAUCE - CARDAMOM & COCONUT
From cardamomandcoconut.com
CREME CARAMEL WITH SAFFRON AND CARDAMOM - TASTY …
From tastykitchen.com
BEST CARDAMOM CREME CARAMEL RECIPES | FOOD NETWORK …
From foodnetwork.ca
2.9/5 (65)Category Bake,Dessert,Eggs And Dairy,FrenchServings 6
CARDAMOM COCONUT POTS DE CREME WITH PISTACHIO SHORTBREAD
From plain.recipes
COCONUT CRèME CARAMEL | DESSERT RECIPES | GOODTOKNOW
From goodto.com
RECIPES — BLOOM CARAMEL - HANDCRAFTED COCONUT MILK CARAMEL …
From bloomcaramel.com
CARDAMOM CREME CARAMEL RECIPES | FOOD NETWORK CANADA
From pinterest.ca
ORANGE CARDAMOM CARAMEL (WITH COCONUT SUGAR AND GHEE)
From sweetlizzy.ca
CARDAMOM-COCONUT CRèME CARAMEL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
VIETNAMESE COCONUT CRèME CARAMEL — MAHA'SKITCHENSECRETS
From mahaskitchensecrets.com
15 CARDAMOM DESSERT RECIPES THAT ARE FRAGRANT AND FLAVORFUL
From allrecipes.com
RECIPETHING - CARDAMOM-COCONUT CRèME CARAMEL
From recipething.com
CARDAMOM & COCONUT - EXPLORING THE WORLD ONE DISH AT A TIME
From cardamomandcoconut.com
CARDAMOM-COCONUT CRèME CARAMEL - PLAIN.RECIPES
From plain.recipes
CARDAMOM ICED COFFEE WITH COCONUT WHIPPED CREAM - STARBUCKS
From athome.starbucks.com
CARDAMOM CARAMEL CANDIES ~SWEET & SAVORY
From sweetandsavorybyshinee.com
CARDAMOM-COCONUT CRèME CARAMEL - SPANISH RECIPES
From fooddiez.com
CARDAMOM-COCONUT CRèME CARAMEL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
COCONUT CREME CARAMEL RECIPE | MYRECIPES
From myrecipes.com
ANNA OLSON'S CRèME CARAMEL - FOOD NETWORK
From foodnetwork.ca
COCONUT CREAM CARAMEL RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COOKBOOK OF THE MONTH RECIPE – COCONUT CREME CARAMEL
From tasteandtellblog.com
COCONUT CREME CARAMEL FLAN @ NOT QUITE NIGELLA
From notquitenigella.com
COCONUT CARDAMOM CARAMEL SAUCE - LIFE CURRENTS
From lifecurrentsblog.com
COCONUT CARDAMOM CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
CARDAMOM BROWN SUGAR CRèME CARAMEL — ELISE NOYEZ
From elisenoyez.com
GF CARDAMOM DONUTS WITH COCONUT CURRY CARAMEL
From crazyinspiredlife.com
COCONUT CREME CARAMEL | RECIPES.COM.AU
From recipes.com.au
RECIPES - BETTYCROCKER
From bettycrocker.ae
CARDAMOM-COCONUT CRèME CARAMEL RECIPE | RECIPE | HEALTHY …
From pinterest.ca
SMOKED CARDAMOM ICE CREAM WITH SALTY HONEY CARAMEL SWIRL
From bojongourmet.com
CRèME CARAMEL COCONUT CUSTARD RECIPE | LAND O’LAKES
From landolakes.com
10 BEST COCONUT CARAMEL CAKE RECIPES | YUMMLY
From yummly.com
COCONUT CARDAMOM CRèME CARAMEL - FRESH LIVING
From pnpfreshliving.com
COCONUT CARDAMOM ICE CREAM - JOY THE BAKER RECIPES
From sites.google.com
COCONUT CREME CARAMEL — UNWRITTEN RECIPES
From unwrittenrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love