Creme Caramel with Toasted Coconut

1. 1

   Cook pudding as directed on package.

2. 2

   Cool 10 min.

3. 3

   Meanwhile, bring butter, sugar and water to boil on medium-high heat.

4. 4

   (Do not stir.)

5. 5

   Cook 3 to 4 min.

6. 6

   or until golden brown, occasionally swirling skillet to prevent caramel sauce from burning.

7. 7

   Spoon into 6 (125-mL) ramekins.

8. 8

   Immediately swirl ramekins to evenly coat bottoms with caramel sauce.

9. 9

   Cool 5 min.

10. 10

    Pour pudding mixture into prepared ramekins.

11. 11

    Refrigerate 4 hours.

12. 12

    Run knife around edges of ramekins just before serving; invert onto dessert plates.

13. 13

    Sprinkle with coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.