Coconut-Caramel Custard
Coconut-Caramel Custard is a popular dessert in many Asian cuisines, known for its creamy texture and rich flavors.
This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 5.
Ingredients
- 400 ml Coconut milk
- 100 g Sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 4 tablespoon Caramel sauce
Instructions
- Preheat the oven to 325°F (160°C).
- In a saucepan, heat the coconut milk over medium heat until hot but not boiling.
- In a separate bowl, whisk together the sugar, eggs, and vanilla extract.
- Slowly pour the hot coconut milk into the egg mixture, whisking constantly.
- Place four ramekins or oven-safe dishes in a baking dish.
- Pour the custard mixture evenly into the ramekins.
- Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- Carefully transfer the baking dish to the preheated oven.
- Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool for 30 minutes.
- Refrigerate the custards for at least 2 hours or overnight.
- Before serving, drizzle each custard with caramel sauce.
- Serve chilled and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.