Baked Coconut Caramel Custard Recipe

From Dorothy McNett's Recipe Book.

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Baked Coconut Caramel Custard

From Dorothy McNett's recipes at This has a definite Thai flavor due to the use of coconut milk. If you can get some pandan paste, use it instead of the vanilla. Makes 4 custard cups, easily doubles for more.

brushings of olive oil for ramekins

2 large eggs
1 cup coconut milk
1 tablespoon crystalline brown sugar
pinch of fine sea salt
1 teaspoon pure vanilla extract or vanilla bean paste, or 1/4 teaspoon pandan paste

1/2 cup palm sugar syrup or tapioca syrup (or maple syrup)

Preheat oven to 350 degrees. Brush the inside of 4 custard cups or ramekins with a tiny bit of olive oil. Set aside. In batter bowl, whisk the eggs very well, and then whisk in coconut milk, sugar, salt and vanilla or pandan. Pour 2 tablespoons of the palm sugar or tapioca syrup into each ramekin, and then pour the egg mixture into each, filling about 3/4 full. DO NOT STIR! Place ramekins into a baking pan, pour some hot water into the pan until ramekins are immersed about 1/4 way up the sides. Bake 30-35 minutes or until the puddings have set up and slightly browned. Remove from hot water bath and allow to cool. Refrigerate until ready to serve. Invert each onto serving plate.

Recipe created 2010-07-20.

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