Coconut Crème Caramel
Need a gluten free and vegetarian side dish? Coconut Crème Caramel could be a super recipe to try. One portion of this dish contains around 6g of protein, 41g of fat, and a total of 589 calories. This recipe serves 8. Head to the store and pick up water, coconut milk, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.
Instructions
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.
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.
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.