Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 6

  2. Caramel

  3. 50 g 50 ml Custard

  4. 250 ml 250 ml 50 g 4 5 ml Sugar

  5. Water

  6. Fresh, canned or powdered reconstituted coconut milk

  7. Milk

  8. Sugar

  9. Eggs

  10. Vanilla extract

Instructions Jump to Ingredients ↑

  1. To make the caramel, dissolve the sugarover low heat, in a small, heavy-based pan, swirling constantly untilthe sugar becomes golden. Stir in hot water carefully as the mixturewill splatter. Quickly stir to dissolve any lumps and boil about 2minutes until liquid and dark brown but not burned.

  2. Grease a 6-cup soufflé dish with butter ormargarine and pour the caramel into it. Tilt dish to ensure caramelcoats the base.

  3. To make the custard, beat eggs and vanillain a large bowl. Combine coconut milk and milk with sugar in a saucepanand cook over low heat until sugar dissolves. Remove from stove and beatquickly into eggs and vanilla so eggs do not curdle. Sieve custard onlyif it is lumpy. Pour slowly into soufflé dish on top of caramel.

  4. Pre-heat oven to 325 o F/160 o C.

  5. In the base of a large roasting pan, place two layers of paper toweling,then the soufflé dish before pouring hot water into the roasting pan tocome half-way up the soufflé dish. Bake in the center of the oven forabout 50 minutes or until a knife inserted into custard is clean whenremoved.

  6. Do not allow water to boil. Remove soufflé

  7. dish. Cool in a pan of cold water. Chill, covered with plastic wrap ,preferably overnight.

  8. To serve, run a knife round the insideedge of the soufflé dish and place a dinner plate on top. In a quickmovement, invert the dish and the crème caramel will unfold onto theplate.

  9. Serve alone or with whipped cream.

  10. Place a mint sprig in the center asgarnishing.


Send feedback