COCONUT CREME CARAMEL
Steps:
- Melt 1/2 cup sugar with 3 tablespoons water in a saucepan over medium-low heat, occasionally swirling the pan, until the sugar starts to bubble and turn golden brown, about 7 minutes. Remove from the heat and divide the syrup among 8 (1/2) cup ramekins so the bottoms and sides are covered with the syrup. Preheat the oven to 275 degrees. Meanwhile, whisk the remaining sugar, coconut milk, whole milk, and eggs in a bowl until the sugar is completely dissolved. Divide the mixture among the ramekins. Create a water bath by filling a baking dish halfway with water. Place the ramekins in it and bake until the custards set, about 35 minutes. Remove from the oven and allow to cool in the water bath. Cover with plastic wrap and refrigerate and least 12 hours. To serve, loosen the sides with a knife and invert custard onto plates so the caramel is on top, drizzling any remaining caramel on the plates around the custard. Serve chilled garnished with a mint leaf.
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Almas Tomal
t-a90@yahoo.comI'm not sure what I did wrong, but my coconut creme caramel didn't turn out at all. It was too runny and didn't set properly.
Gyanu Joshi
g-joshi@hotmail.comI was a bit disappointed with this coconut creme caramel. The flavor was good, but the texture was a bit too firm. I think I might have overcooked it.
Golimhasan Mehedi
g@hotmail.comThis coconut creme caramel is a great way to use up leftover coconut milk. It's also a great dessert to make for a potluck or party.
SAEED AJMAL
a-s7@hotmail.frI've made this coconut creme caramel several times now, and it's always a hit. It's a great dessert for any occasion, and it's always a crowd-pleaser.
James Cruz
cruz.james59@aol.comThis coconut creme caramel is a bit tricky to make, but it's worth the effort. The flavor is amazing, and the presentation is beautiful. I would definitely recommend this recipe to experienced bakers.
Grace Jean
jeangrace@hotmail.comI'm not a big fan of coconut, but I really enjoyed this coconut creme caramel. The coconut flavor is subtle and not overpowering, and it pairs well with the caramel. The texture is also very smooth and creamy.
bro chka
c@yahoo.comThis coconut creme caramel is a great make-ahead dessert. I made it the day before I needed it, and it was even better the next day. The flavors had a chance to meld together, and the texture was even creamier.
apurbo nahid
a-nahid34@hotmail.com5/5 stars! This coconut creme caramel is everything I was hoping for and more. The flavor is rich and decadent, and the texture is perfectly smooth and creamy. I followed the recipe exactly, and it turned out perfectly.
Arjun Sah
as@gmail.comThis coconut creme caramel is a showstopper! It's a bit time-consuming to make, but it's totally worth it. The presentation is stunning, and the flavor is divine. I highly recommend trying this recipe for a special occasion.
Manita Thapa
t_manita@yahoo.comI was initially hesitant to try this recipe because I'm not a huge fan of coconut, but I'm so glad I did! The coconut flavor is subtle and delicate, and it pairs beautifully with the caramel. The texture is also perfect - firm enough to hold its shap
Towhidi Abrar
a.towhidi9@yahoo.comThis coconut creme caramel is an absolute delight! The creamy coconut flavor perfectly complements the rich caramel sauce, and the texture is smooth and velvety. My family and friends raved about it, and it's quickly become a favorite dessert in our