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Recipe by sigrid

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1. Preheat the oven to 190C. Prepare the caramel: heat the sugar and the water in a heavy skillet, wait without stirring untill you get a blond caramel. Pour the caramel in 6-8 creme caramel moulds.
2. Pour the coconut cream and the milk in a skillet and bring to boil. Add the ground cardamom, Beat eggs, yolks and sugar untll pale, then pour the boiling milk while beating.
3. Pour the coconut cream into the moulds to fill them. Put all moulds in a bigger plate and add a few centimeters warm water. Cook in the oven for about 35 minutes or untill the creme is set.
4. Let cool, first at room temperature, tham in the fridge, serve cold, unmoulding each crème caramel on a plate.

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• ronnieboy007

  28 October 2008

  ronnieboy007 commented on this recipe

  nice touch the coconut milk well done ronnie

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Ingredients

• 400ml coconut cream (one jar)
• 25cl milk
• 110g sugar
• 4 eggs
• 2 egg yolks
• 1/2 tsp ground cardamom
• for the caramel
• 150g sugar
• 2 tbsp water

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Makes 6 portions

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Ingredients

• 400ml coconut cream (one jar)
• 25cl milk
• 110g sugar
• 4 eggs
• 2 egg yolks
• 1/2 tsp ground cardamom
• for the caramel
• 150g sugar
• 2 tbsp water

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