Coconut Crème Caramel

Name: Coconut Crème Caramel
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 25
Cuisine: Spanish, European
Ingredients: 10 larges egg yolks; 237 milliliters granulated sugar; 473 milliliters heavy cream; 177 milliliters light brown sugar; 25 servings salt; 118 milliliters sweetened shredded coconut, toasted; 1 can unsweetened coconut milk; 2 teaspoons pure vanilla extract; 59 milliliters water

You can never have too many hor d'oeuvre recipes, so give Coconut Crème Caramel a try. One portion of this dish contains approximately 2g of protein, 13g of fat, and a total of 191 calories. This gluten free and vegetarian recipe serves 25. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. Head to the store and pick up egg yolks, water, coconut milk, and a few other things to make it today.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Granulated Sugar

Caramel

Water

Equipment you will use

Baking Pan

Sauce Pan

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.

Ingredients you will need

Coconut Milk

Brown Sugar

Egg Yolk

Vanilla

Cream

Salt

Equipment you will use

Baking Pan

Bowl

Pour hot water in the pan to come halfway up the dish's side.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Bake for 1 hour, until the custard is just set but still jiggly in the center. Refrigerate in the dish overnight.

Ingredients you will need

Custard

Equipment you will use

Oven

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.

Ingredients you will need

Caramel

Coconut