Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 1 can (14 oz) coconut milk
- 1 cup heavy cream
- 1/2 cup sweetened shredded coconut
- 4 large eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Special equipment needed:
- 8 ramekins
- Large baking dish
- Whisk
- Saucepan
- Candy thermometer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves. Stop stirring and let the mixture come to a boil. Cook until the mixture turns amber in color, about 5-7 minutes.
3. Pour the caramel into the ramekins, dividing it evenly among them.
4. In a large bowl, whisk together the coconut milk, heavy cream, sweetened shredded coconut, eggs, salt, and vanilla extract.
5. Pour the mixture into the ramekins, dividing it evenly among them.
6. Place the ramekins in a large baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
7. Bake for 45-50 minutes, or until the custard is set but still jiggly in the center.
8. Remove the ramekins from the water bath and let them cool to room temperature.
9. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or overnight.
10. To serve, run a knife around the edge of each ramekin and invert onto a plate. Serve chilled.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Oven temperature: 325°F
Serving size:
8 servings
Nutritional information:
Calories: 347
Fat: 22g
Saturated Fat: 15g
Cholesterol: 138mg
Sodium: 128mg
Carbohydrates: 34g
Fiber: 1g
Sugar: 32g
Protein: 5g
Substitutions for ingredients:
- Instead of sweetened shredded coconut, you can use unsweetened shredded coconut and add 1/4 cup of sugar to the custard mixture.
Variations:
- You can add a tablespoon of dark rum to the custard mixture for a boozy twist.
- Instead of coconut milk, you can use regular milk or almond milk for a different flavor.
Tips and tricks:
- Make sure the caramel doesn't burn, or it will taste bitter.
- Use a candy thermometer to make sure the caramel reaches the right temperature.
- Let the custard cool to room temperature before refrigerating it, or it will form condensation on top.
Storage instructions:
Cover the ramekins with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Garnish with toasted coconut flakes and a sprig of mint.
Garnishes:
Toasted coconut flakes and a sprig of mint.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the custard is still liquid after baking, it needs more time in the oven.
- If the custard is overcooked, it will be rubbery and tough.
Food safety advice:
Make sure the eggs are fresh and not expired.
Food history:
Crème caramel, also known as flan, is a custard dessert that originated in Europe in the 17th century.
Flavor profiles:
Creamy, sweet, and coconutty.
Serving suggestions:
Serve chilled.
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Taste: Creamy, Coconutty, Sweet, Caramelized