@thereselum: COCONUT CRÈME CARAMEL 🍮 How can you say no to silky baked coconut custard coated in a rich dark caramel sauce Ingredients: 250ml (1 cup) milk 5 eggs 1/2 tbsp vanilla paste 75g (1/3 cup) caster sugar 400ml tin coconut milk Caramel: 165g (2/3 cups) caster sugar 100ml water 1. Preheat oven to 160C. 2. To make the caramel sauce, combine and stir sugar and water in a small heavy-based, light-coloured pot. Place the lid on and let it come to a simmer over medium-high heat until the mixture becomes dark amber in colour. 3. Pour hot caramel sauce evenly between 6 ramekins. Set aside to let the caramel harden. 4. In another pot, heat milk and vanilla together to a simmer. Remove from heat. 5. In a bowl, whisk together eggs and sugar until well combined. Whisk warmed milk into the egg mixture with the coconut milk. Strain mixture through a sieve into a jug. 6. Pour egg mixture evenly over the set caramel. Transfer ramekins into a roasting pan and pour boiling water into the roasting pan until it comes halfway up the sides of the ramekins. 7. Bake custard for 35 mins and remove ramekins from the roasting pan. Set aside to let it cool, about 1hr. Cover each ramekin and chill in fridge for at least 2 hrs. 8. To serve, gently run the edge of each ramekin with a knife and invert onto a serving plate✨ #easydesserts #easydessert #coconut #flan #caramel
