Coconut Milk Crème Caramel
65% автентично · Southeast Asian Fusion
A tropical twist on the classic, this crème caramel uses creamy coconut milk for a rich, exotic flavor profile, complemented by a hint of lime.
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Съставки
- Granulated sugar1 cup
- Water1/4 cup
- Full-fat coconut milk2 cans (13.5 oz each)
- Large eggs4
- Egg yolks2
- Lime zest1 tsp
- Saltpinch
Стъпки
- 1
Preheat oven to 325°F (160°C). Prepare a hot water bath (bain-marie).
- 2
Make the caramel: In a saucepan, combine 1/2 cup sugar and 1/4 cup water. Cook until deep amber. Pour into 6 ramekins.
- 3
Make the custard: In a saucepan, gently heat coconut milk until warm. Do not boil.
- 4
In a bowl, whisk together eggs, egg yolks, remaining 1/2 cup sugar, lime zest, and salt.
- 5
Slowly temper the egg mixture by gradually whisking in the warm coconut milk.
- 6
Strain the custard mixture through a fine-mesh sieve.
- 7
Pour the custard evenly into the prepared ramekins.
- 8
Place ramekins in the hot water bath. Bake for 50-60 minutes, or until set.
- 9
Let cool completely, then refrigerate for at least 4 hours.
- 10
To serve, invert onto serving plates.
