Coconut Creme Caramel - Dairy Free

1. 1

   Preheat oven to 300.

2. 2

   Put half the sugar in a saucepan over medium heat.

3. 3

   Stir and let the sugar caramelize. When melted and golden brown (not burnt), pour the caramel equally into 4 remekins.

4. 4

   In a small pan, heat the coconut milk over allow heat until warm.

5. 5

   In a bowl, beat eggs with the remaining sugar until light and creamy.

6. 6

   Gradually add the coconut milk, beating as you do.

7. 7

   Strain the custard and pout into remekins. put the remekins into a baking panm and pour enough hot water around them so it come halfway up the cups.

8. 8

   bake for 30 - 40 minutes, until the coconut caramels are set.

9. 9

   When cool, refrigerate the remekins.

10. 10

    To serve, run a knife around the edges of the bowl and invert onto plate.

11. 11

    Make 4 individual custards.

* Per serving · 4 servings · Values may vary.

No additional tips available.