Coconut creme caramel

Coconut creme caramel

It looks like a good old fashioned creme caramel but coconut milk and cardamom add an extra indian touch to this french favourite

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Recipe by sigrid

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Difficulty and servings

Easy

Makes 6 portions

Preperation and cooking times

Method

  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.

Latest comments and suggestions

  • 28 October 2008

    ronnieboy007 commented on this recipe

    nice touch the coconut milk well done ronnie

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Difficulty and servings

Easy

Makes 6 portions

Preperation and cooking times

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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