Coconut Creme Caramel
A great recipe for preparing the day before for a stress free dinner
You will need:
- 6 ramekins (oven proof to 150°C) OR one large and deep glass or ceramic oven dish
- A heavy pan with a pale interior is ideal as it makes it easier to see your caramel changing colour
- A deep roasting dish that your ramekins or single dish will fit inside.
Ingredients for the Caramel:
- 50g Fairtrade sugar – white is easy to work with but a mix with some soft brown sugar is good too
- 2 tablespoons water
Method:
- Preheat the oven to 150°C
- Set out your ramekins or dish or for the Crème Caramel before you start.
- Put the sugar in the pan and shake to distribute it evenly.
- On a medium heat wait until the sugar is starting to melt or colour before adding the water and stirring. It might sputter! OR you can add the water at the start and stir occasionally as it heats and melts.
- Once it starts to bubble, stir every so often to make sure it colours evenly. It needs to be watched carefully for the sugar to go dark and the aroma become toffee-ish.
- Working quickly take it off the heat and carefully spoon into the bottom of the ramekins.
- Leave them to cool and make the Crème.
Ingredients for the Crème:
- 2 whole eggs
- 2 egg yolks
- 40g sugar – white works well
- 1 teaspoon vanilla extract
- 400ml Ma's Kitchen Organic Coconut Milk or Ma's Kitchen Reduced Fat Coconut Milk
Method:
- In a large bowl whisk the eggs and egg yokes gently and then whisk in the sugar and vanilla extract.
- Heat the coconut milk in a pan on a low setting and give it a whisk to make it smooth but do no boil.
- Pour the coconut milk into the egg mixture and make sure it’s all well combined.
- Set your ramekins into the roasting dish and fill them to the top with the coconut Crème. Using a ladle or jug makes this easier.
- Pour enough boiling water into the roasting dish to come about halfway up the ramekins.
- Carefully place in the oven at 150 degrees C for about 40 minutes. You can check the Crème Caramels by giving one a shake. It should be set but still have a bit of jiggle to it.
- Remove from the oven and cool, then refrigerate for at least 4 hours or overnight.
Serving:
Take them out of the fridge an hour before serving and run a knife around the edges.
Put the serving plate on top and then flip over to release. They might need a shake! If they are reluctant stand the ramekins in warm water for a few minutes first.