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Coconut Crème Caramel
© Michael Turek

Coconut Crème Caramel

  • ACTIVE: 25 MIN
  • TOTAL TIME: 1 HR 45 MIN Plus overnight chilling
  • SERVINGS: 8 to 10
  • MAKE-AHEAD

Coconut milk enriches and flavors this custard. Zang Toi suggests using fragrant pandan juice (from the palm-like pandan tree) instead of vanilla for a more Malaysian flavor.

  1. 1 cup granulated sugar
  2. 1/4 cup water
  3. 10 large egg yolks
  4. 3/4 cup light brown sugar
  5. 2 cups heavy cream
  6. One 13-ounce can unsweetened coconut milk
  7. 1 1/2 teaspoons pure vanilla extract
  8. Pinch of salt
  9. 1/2 cup sweetened shredded coconut, toasted
  1. Preheat the oven to 350°. In a saucepan, cook the granulated sugar with the water over moderate heat, brushing down the sides of the pan with a wet brush, until a rich amber caramel forms, about 15 minutes. Quickly pour the caramel into a 9-inch square glass or ceramic baking dish to coat the bottom.
  2. In a bowl, beat the egg yolks and brown sugar until very thick, 2 minutes. Beat in the cream, coconut milk, vanilla and salt and pour into the baking dish. Set the dish in a roasting pan. Pour hot water in the pan to come halfway up the dish's side. Bake for 1 hour, until the custard is just set but still jiggly in the center. Refrigerate in the dish overnight.
  3. Run a knife around the edge of the custard. Set the dish in a pan of hot water for 10 seconds. Invert a flat platter over the dish then turn the custard and caramel onto the platter. Top with the toasted coconut and serve.
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