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Coconut creme caramels

  • 8
Coconut creme caramels

The French influence is felt in many parts of Asia, especially Vietnam. This dessert is based on a traditional French dessert - with a slight twist.


  • ½ cup sugar
  • ¼ cup water
  • 400 ml can coconut milk
  • 1 cup milk or light cream
  • ¼ cup caster sugar
  • 6 eggs
  • 1 teaspoon vanilla essence


  1. Put the first measure of sugar and water into a saucepan and gently heat, stirring constantly until the sugar has dissolved. Once the sugar has dissolved, stop stirring.
  2. Boil until the syrup becomes golden and then remove from the heat (don't boil until the sugar has dissolved, otherwise the syrup will crystallise).
  3. Pour equal quantities into 8x ½ cup-capacity ramekins or moulds. Set aside.
  4. Heat the coconut milk, milk or cream and caster sugar in a saucepan or in the microwave until the milk reaches scalding point. Remove from the heat.
  5. Whisk the eggs and vanilla together until smooth and then gradually pour in the scalded milk. Strain the custard into a jug.
  6. Pour the custard evenly over the top of the set caramel in the base of the ramekins.
  7. Bake in a water bath at 160ºC for 40 minutes until a knife inserted comes out clean. Make sure the water does not boil around the custard, otherwise the custard will boil too, and the result will not be as smooth.
  8. Remove from the water bath, cool and chill thoroughly.
  9. Run a knife around the edge of the custards to release from the ramekin and invert onto a serving dish. Serve with seasonal fruits and cream.

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