Coconut creme caramel
Member recipe

Coconut creme caramel

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Serves 1 - 6 Portions

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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  • 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


    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.

Comments, questions and tips

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25th Nov, 2015
Great desert to accompany Indian dinner!
28th Oct, 2008
nice touch the coconut milk well done ronnie
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