Coconut Creme Caramel

1. 1

   Melt 1/2 cup sugar with 3 tablespoons water in a saucepan over medium-low heat, occasionally swirling the pan, until the sugar starts to bubble and turn golden brown, about 7 minutes.

2. 2

   Remove from the heat and divide the syrup among 8 (1/2) cup ramekins so the bottoms and sides are covered with the syrup.

3. 3

   Preheat the oven to 275 degrees.

4. 4

   Meanwhile, whisk the remaining sugar, coconut milk, whole milk, and eggs in a bowl until the sugar is completely dissolved.

5. 5

   Divide the mixture among the ramekins.

6. 6

   Create a water bath by filling a baking dish halfway with water.

7. 7

   Place the ramekins in it and bake until the custards set, about 35 minutes.

8. 8

   Remove from the oven and allow to cool in the water bath.

9. 9

   Cover with plastic wrap and refrigerate and least 12 hours.

10. 10

    To serve, loosen the sides with a knife and invert custard onto plates so the caramel is on top, drizzling any remaining caramel on the plates around the custard.

11. 11

    Serve chilled garnished with a mint leaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.