Cardamom-Coconut Creme Caramel

By Chez_Alexander

Ingredients

• 1 cup sugar, divided (1/2 cup / 1/2 cup)
• 3 TBS water
• 2 cups whole milk
• 2 cups flaked sweetened coconut
• 3 green cardamom pods
• 1 cup cream
• 1/4 tsp salt
• 4 large eggs, lightly beaten

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Lightly coat 8 (6-oz) custard cups or ramekins with cooking spray. Combine 1/2 cup sugar and 3 TBS water in a small saucepan over medium-high heat. Cook 2 minutes or until sugar dissolves, stirring gently as needed to dissolve sugar evenly. Cook an additional 4 minutes or until golden (do not stir). Immediately pour into prepared ramekins, tipping quickly to coat bottoms of cups.

2. Preheat oven to 300F.

3. Heat milk, coconut, and cardamom over medium-high heat in a medium, heavy saucepan to 180F or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand for 15 minutes. Strain the milk mixture through a cheesecloth lined sieve into a medium bowl. Gather edges of cheesecloth together; squeeze over bowl to release moisture. Discard solids.

4. Combine remaining 1/2 cup sugar, cream, salt, and eggs in a large bowl. Gradually add milk mixture, stirring constantly with a whisk. Divide mixture evenly among prepared custard cups. Place in a roasting pan; add hot water to pan to a depth of 1 inch. Bake 300F for 25 minutes, or until center barely moves when ramekin is touched. Cool completely in water.

5. Place plastic wrap on the surface of the custards; chill at least 6 hours.

6. To serve, invert the custards onto plates. Drizzle any remaining caramelized syrup over custards.

Makes 8 servings. Each serving = 12 Weight Watchers points.