Best 2 Coconut Caramel Custard Recipes

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Coconut caramel custard is a delectable dessert that tantalizes the taste buds with its creamy, velvety texture and a symphony of rich flavors. This classic treat, often enjoyed as a grand finale to a memorable meal, combines the tropical allure of coconut with the luscious sweetness of caramel. The essence of coconut, captured in either fresh or dried form, lends an exotic flair, while the caramel, crafted from a delicate balance of sugar and heat, adds a luxurious dimension that elevates the custard to a culinary masterpiece. As the custard bakes, it transforms into a smooth, golden delight, inviting you to indulge in its delightful embrace.

Here are our top 2 tried and tested recipes!

IMPOSSIBLE COCONUT CARAMEL CUSTARD PIE



Impossible Coconut Caramel Custard Pie image

No muss, no fuss, just a delicious pie that is ready for the oven in five minutes. Forms its own crust with a fabulous custard filling and the coconut topping toasts as the pie bakes.

Provided by Marie

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups milk
1/4 cup melted butter
4 eggs
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
1/2 cup Bisquick
1/2 cup flaked coconut

Steps:

  • Combine all ingredients except coconut in a blender and blend at high speed for 15 seconds.
  • Pour into greased 10" pie plate.
  • Sprinkle coconut on top (optional).
  • Bake at 350° for 45 minutes or until knife inserted in center comes out clean.
  • Cool completely before cutting.

COCONUT-CARAMEL CUSTARD



Coconut-Caramel Custard image

This recipe is by Nicole Rauthier and is best enjoyed the day AFTER making to let the custard set properly and allow the flavours to mellow and marry. Baking time is 50 minutes for one large flan and 30 minutes for ramekins.

Provided by evelynathens

Categories     Dessert

Time 1h5m

Yield 5 serving(s)

Number Of Ingredients 7

1/4 cup sugar
1/4 cup hot water
1 cup coconut milk
1 cup milk
1/4 cup sugar
4 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 325F.
  • Make the caramel: Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown.
  • Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
  • Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes.
  • Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins.
  • Tilt the molds to coat all of the surfaces with caramel.
  • Make the custard: Combine the coconut milk, milk and sugar in a medium saucepan over low heat.
  • Scald until the sugar dissolves completely.
  • Remove from heat.
  • In a large bowl, whisk the eggs and vanilla.
  • Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly.
  • Strain the custard through a fine sieve into a bowl.
  • Carefully pour into the caramel-lined souffle dish or ramekins.
  • Line a large roasting pan with 2 layers of paper towels (see Note).
  • Put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish.
  • Bake in the center of the oven for 50 minutes (30 minutes if using ramekins), or until a knife inserted in the center comes out clean.
  • Be careful not to let the water boil; do not disturb the custard while baking.
  • This is the only"secret" to producing a smooth and velvety custard.
  • Remove the souffle dish immediately from the hot water.
  • Allow to cool in a cold-water bath.
  • Chill thoroughly.
  • To serve, run a knife around the edge of the custard and turn out onto dessert plates.
  • Serve with whipped cream, if desired.
  • Note: The paper towels in the roasting pan serve a twofold purpose: First, they allow the hot water to circulate under the souffle dish while baking to distribute the heat evenly; second, if using small ramekins, it stabilizes them and keeps them from moving around while baking.

Tips:

  • Use fresh coconut milk: Fresh coconut milk gives the custard a richer flavor and creamier texture. If you can't find fresh coconut milk, you can use canned coconut milk, but be sure to use full-fat coconut milk.
  • Don't overcook the custard: The custard is done when it is set but still slightly wobbly. If you overcook it, it will become rubbery.
  • Let the custard cool completely before serving: This will allow the flavors to develop and the custard to firm up.
  • Serve the custard with your favorite toppings: Some popular toppings include fresh fruit, whipped cream, and caramel sauce.

Conclusion:

Coconut caramel custard is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture, rich coconut flavor, and sweet caramel topping, this custard is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give coconut caramel custard a try. You won't be disappointed!

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