Coconut Creme Caramel

This Vietnamese version of creme caramel features the exotic flavours of coconut and lime.

Descriptions

This Vietnamese version of creme caramel features the exotic flavours of coconut and lime.

Directions

Step 1

Pre-heat oven 150C/300F/Gas 2.

Step 2

First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless-steel pan. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat.

Step 3

When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour. Do not go too dark otherwise it will taste too bitter.

Step 4

Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into baking dish or ramekins

Step 5

Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and sticky).

Step 6

For the custard, whisk the eggs and vanilla extract together in a bowl until well mixed

Step 7

Pour the milk and condensed milk onto the egg mixture in the bowl.

Step 8

Whisk together until smooth, then pour the mixture into the prepared dish.

Step 9

Stand the ramekins or baking dish in a roasting tin and fill the tin half-way with boiling water.

JeenyMaltese

JeenyMaltese