Coconut Caramel Custard

An Asian twist to caramel custard with coconut milk.

Preparation Time: 10 minutes

Baking Time/ Steaming Time: 30 minutes

Serves: 4

Ingredients and Quantity:

Milk -250 ml

Thick coconut milk- 50 ml

Coconut cream- 25 ml
Eggs- 02 nos.
Sugar -60 gm.
Nutmeg, grated -02 gm.
Vanilla extract -05 ml

For Caramel:

Loaf sugar/ granulated sugar- 1/4^th cup
Water – 1/4^th cup

For Garnish:

Coconut cream- 16 ml

Fresh Mint leaves- 02 sprigs

Cherries, tinned / canned – 04 nos.

Method:

Take a jelly mould, put little sugar / loaf sugar and little water , boil on a slow flame till
(golden brown ) caramelization takes place.
(Care must be taken that the sugar does not burn during the process of caramelization ).

Pour the caramel syrup into four 3-ounce / 90 ml ramekins.

Tilt the molds to coat all of the surfaces with caramel.

Boil milk, add coconut milk and coconut cream.

Keep aside and let it become lukewarm.
Take a bowl, dry it. Add eggs, sugar mix well and add the lukewarm milk + coconut milk + coconut cream add a few drops of vanilla extract – mix.
Strain through a strainer & pour it into the caramel-coated ramekins.
Sprinkle nutmeg powder.
Cover the ramekins with butter paper / greaseproof paper.
Steam gently for 01 hour OR Bake in the oven at 325˚ F for 30 minutes in a water bath / bain-marie.
Higher temperature increases the risk of overcooking and curdling.

The baking time varies depending on the size of the mould but usually ranges from 25-45 minutes.
Remove and cool it. Keep it in the refrigerator for 15-20 minutes.
Demould / Unmould, free edges by running a hot knife around before inverting, be careful as the coconut caramel custard is very delicate and may break and serve chilled upside down (Can be served either warm or cold).

Suggestion: Serve Chilled .Pour a few drops of coconut cream , garnish with fresh mint leaves and a cherry.

Chef Tips:

1. Caramelization takes place at 163˚ C ( 325˚ F to 350˚F )
2. Coconut Caramel custard is covered with a butter paper / grease proof paper, so that it does not burn.
3. Do not allow the water to boil while the Coconut caramel custard is steaming or baking.
4. Make sure that during steaming, the water does not dry.
5. To verify if your custard is baked, insert the tip of a knife in the center of the caramel custard; if the blade comes out clean, the custard is ready.
6. If removing the caramel custard with a hot knife is difficult, just moisten ur hands with water, press from the edges of custard very delicately and demould.
7. It is best to store Coconut caramel custard while it is still in the mould. It will keep in this way for hours in the refrigerator. If demoulded it will keep safely for only 24 hours.