Name: Coconut Crème Caramel
Yield: 8
Ingredients: 1 c. granulated sugar -; 1/4 c. water -; 10 large egg yolks -; 3/4 c. light brown sugar -; 2 c. heavy cream -; 1 can unsweetened coconut milk -; 1 1/2 tsp. pure vanilla extract -; 1 pinch salt -; 1/2 c. sweetened shredded coconut -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Coconut Crème Caramel

1. 1 c. granulated sugar -

2. 1/4 c. water -

3. 10 large egg yolks -

4. 3/4 c. light brown sugar -

5. 2 c. heavy cream -

6. 1 can unsweetened coconut milk -

7. 1 1/2 tsp. pure vanilla extract -

8. 1 pinch salt -

9. 1/2 c. sweetened shredded coconut -

How to cook deliciously - Coconut Crème Caramel

1. Stage

Preheat the oven to 350 degrees F. In a saucepan, cook the granulated sugar with the water over moderate heat, brushing down the sides of the pan with a wet brush, until a rich amber caramel forms, about 15 minutes. Quickly pour the caramel into a 9-inch square glass or ceramic baking dish to coat the bottom.

2. Stage

In a bowl, beat the egg yolks and brown sugar until very thick, 2 minutes. Beat in the cream, coconut milk, vanilla, and salt, and pour into the baking dish. Set the dish in a roasting pan. Pour hot water in the pan to come halfway up the dish's side. Bake for 1 hour, until the custard is just set but still jiggly in the center. Refrigerate in the dish overnight.

3. Stage

Run a knife around the edge of the custard. Set the dish in a pan of hot water for 10 seconds. Invert a flat platter over the dish then turn the custard and caramel onto the platter. Top with the toasted coconut and serve.