Directions:
- Preheat oven to 300.
- Put half the sugar in a saucepan over medium heat.
- Stir and let the sugar caramelize. When melted and golden brown (not burnt), pour the caramel equally into 4 remekins.
- In a small pan, heat the coconut milk over allow heat until warm.
- In a bowl, beat eggs with the remaining sugar until light and creamy.
- Gradually add the coconut milk, beating as you do.
- Strain the custard and pout into remekins. put the remekins into a baking panm and pour enough hot water around them so it come halfway up the cups.
- Bake for 30 - 40 minutes, until the coconut caramels are set.
- When cool, refrigerate the remekins.
- To serve, run a knife around the edges of the bowl and invert onto plate.
- Make 4 individual custards.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.02 Kcal (632 kJ) | ||
| Calories from fat | 45.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 8% | |
|---|---|---|---|
| Cholesterol | 122.76mg | 41% | |
| Sodium | 48.37mg | 2% | |
| Potassium | 64.63mg | 1% | |
| Total Carbs | 23.26g | 8% | |
| Sugars | 22.26g | 89% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 4.43g | 9% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.8mg | 4% | |
| Calcium | 19.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 241.29 Kcal (1010 kJ) | ||
| Calories from fat | 71.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.99g | 8% | |
|---|---|---|---|
| Cholesterol | 196.14mg | 41% | |
| Sodium | 77.29mg | 2% | |
| Potassium | 103.26mg | 1% | |
| Total Carbs | 37.16g | 8% | |
| Sugars | 35.57g | 89% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 7.08g | 9% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.3mg | 4% | |
| Calcium | 31.7mg | 2% | |
* 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.
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