Ingredients
-
-
1/4
-
1/4
-
-
1
-
1
-
1/4
-
4
-
1
-
-
-
-
-
-
Directions
Coconut-Caramel Custard, 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
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Steps
|
1
Done
|
Preheat the Oven to 325f. |
|
2
Done
|
Make the Caramel: Cook the Sugar in a Small Heavy Saucepan Over Low Heat, Swirling the Pan Constantly, Until Brown. |
|
3
Done
|
Stir the Hot Water Into the Caramel, Being Careful to Guard Against Splattering (the Mixture Will Bubble Vigorously). |
|
4
Done
|
Boil the Mixture, Swirling the Pan Occasionally, Until the Sugar Is Thoroughly Dissolved, About 2 Minutes. |
|
5
Done
|
Pour the Caramel Syrup Into a 1-Quart Souffle Dish or Five 4-Ounce Ramekins. |
|
6
Done
|
Tilt the Molds to Coat All of the Surfaces With Caramel. |
|
7
Done
|
Make the Custard: Combine the Coconut Milk, Milk and Sugar in a Medium Saucepan Over Low Heat. |
|
8
Done
|
Scald Until the Sugar Dissolves Completely. |
|
9
Done
|
Remove from Heat. |
|
10
Done
|
in a Large Bowl, Whisk the Eggs and Vanilla. |
|
11
Done
|
Gradually Whisk the Hot Coconut Milk Mixture Into the Eggs, Blending Thoroughly. |
|
12
Done
|
Strain the Custard Through a Fine Sieve Into a Bowl. |
|
13
Done
|
Carefully Pour Into the Caramel-Lined Souffle Dish or Ramekins. |
|
14
Done
|
Line a Large Roasting Pan With 2 Layers of Paper Towels (see Note). |
|
15
Done
|
Put the Souffle Dish in the Roasting Pan and Add Hot Water to Reach Halfway Up the Side of the Dish. |
