Coconut-Caramel Custard Recipe

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Coconut-Caramel Custard
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Ingredients
7
Count
Nutrition
226
Calories
Total time
50
Minutes
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Ingredients:

  • 1/4 cup sugar
  • 1/4 cup hot water
  • 1 cup milk
  • 1/4 cup sugar
  • 4 eggs

Directions:

  1. Preheat the oven to 325F.
  2. Make the caramel: Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown.
  3. Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
  4. Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes.
  5. Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins.
  6. Tilt the molds to coat all of the surfaces with caramel.
  7. Make the custard: Combine the coconut milk, milk and sugar in a medium saucepan over low heat.
  8. Scald until the sugar dissolves completely.
  9. Remove from heat.
  10. In a large bowl, whisk the eggs and vanilla.
  11. Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly.
  12. Strain the custard through a fine sieve into a bowl.
  13. Carefully pour into the caramel-lined souffle dish or ramekins.
  14. Line a large roasting pan with 2 layers of paper towels (see Note).
  15. Put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish.
  16. Bake in the center of the oven for 50 minutes (30 minutes if using ramekins), or until a knife inserted in the center comes out clean.
  17. Be careful not to let the water boil; do not disturb the custard while baking.
  18. This is the only secret to producing a smooth and velvety custard.
  19. Remove the souffle dish immediately from the hot water.
  20. Allow to cool in a cold-water bath.
  21. Chill thoroughly.
  22. To serve, run a knife around the edge of the custard and turn out onto dessert plates.
  23. Serve with whipped cream, if desired.
  24. Note: The paper towels in the roasting pan serve a twofold purpose: First, they allow the hot water to circulate under the souffle dish while baking to distribute the heat evenly; second, if using small ramekins, it stabilizes them and keeps them from moving around while baking.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 226.5 Kcal (948 kJ)
Calories from fat 135.36 Kcal
% Daily Value*
Total Fat 15.04g 23%
Cholesterol 131.92mg 44%
Sodium 78.32mg 3%
Potassium 252.74mg 5%
Total Carbs 17.79g 6%
Sugars 15.76g 63%
Dietary Fiber 0.96g 4%
Protein 7.01g 14%
Vitamin C 1.4mg 2%
Iron 1.7mg 9%
Calcium 88.6mg 9%
Amount Per 100 g
Calories 144.37 Kcal (604 kJ)
Calories from fat 86.28 Kcal
% Daily Value*
Total Fat 9.59g 23%
Cholesterol 84.09mg 44%
Sodium 49.92mg 3%
Potassium 161.09mg 5%
Total Carbs 11.34g 6%
Sugars 10.04g 63%
Dietary Fiber 0.61g 4%
Protein 4.47g 14%
Vitamin C 0.9mg 2%
Iron 1.1mg 9%
Calcium 56.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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