Baked Coconut Custard

1. 1

   Place 3/4 cup sugar and 1/4 cup water in a medium saucepan on low heat. Stir until sugar dissolves. Increase heat to medium. Boil, without stirring, for 8-10 mins or until rich golden brown (using a wet pastry brush, brush down sides of pan occasionally). Pour caramel into an 8-inch round cake pan.

2. 2

   Preheat the oven to 325u00b0F. Place cream, coconut milk and vanilla in a medium saucepan on medium heat. Bring to a simmer. Remove from heat.

3. 3

   Whisk eggs and remaining 3/4 cup sugar in a large heatproof bowl. Stir in hot cream mixture. Strain custard through a fine sieve over caramel in pan.

4. 4

   Place cake pan in a roasting pan. Pour enough boiling water into roasting pan to come halfway up side of cake pan.

5. 5

   Bake for 35-40 mins or until just set at center. Remove cake pan from water bath. Cool slightly. Cover with plastic wrap.

6. 6

   Refrigerate for 6 hours or overnight. Run a thin knife around rim of pan. Invert onto a serving plate. Decorate with raspberries and mint.

No additional tips available.