Menu Enter a recipe name, ingredient, keyword...

Mouy's coconut creme caramel

By

dessert

Google Ads
Rate this recipe 4.5/5 (22 Votes)

Ingredients

  • 1 C Thai coconut milk (thick)
  • 2 eggs
  • 1 T granulated sugar
  • 1 t vanilla
  • 1/4 C maple syrup
  • a pinch of salt
  • a little coconut oil or canola oil

Details

Adapted from bing.com

Preparation

Step 1

Preheat oven to 350 degrees.

Lightly grease a baking dish or oven safe double boiler with the oil

Beat eggs well and add the salt, sugar, vanilla and coconut milk.

Mix until well combined.

Pour the maple syrup into the bottom of the baking dish or double boiler.

Pour the egg/coconut mixture over the syrup.

Put the baking dish in a larger pan with enough water to come up to about 1/2 way up the side of the baking dish or fill the bottom of the double boiler 1/2 way.

Bake for 30 minutes or until tooth pick or knife inserted comes out clean.

Cool at room temp. for about 15 minutes then refrigerate until ready to serve (although it may be served warm, traditionally it's served chilled) then turn it out of the baking dish or double boiler top onto a serving plate. The syrup will drip down the sides of the overturned custard.

You'll also love

Review this recipe

Herbed Gluten Free Coconut Flour Pizza Crust Coconut Macaroons