Directions:
- Whisk oil and 1 tablespoon water in small bowl to blend. Brush inside of eight 3/4-cup custard cups or ramekins with oil mixture. Combine 1 cup sugar and remaining 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 9 minutes. Immediately divide caramel among prepared custard cups. Using oven mitts, tilt each custard cup to coat bottom with caramel. Place cups in large roasting pan.
- Preheat oven to 350°F. Spread coconut on baking sheet. Toast in oven until light golden, stirring occasionally, about 10 minutes. Maintain oven temperature.
- Combine coconut milk and milk in another medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Cover; steep 10 minutes. Remove vanilla bean. Using electric mixer, beat egg yolks and 3/4 cup sugar in large bowl until thick and pale, about 4 minutes. Gradually whisk hot milk mixture into egg mixture. Whisk in triple sec. Stir in 1/2 cup toasted coconut.
- Divide custard among caramel-lined custard cups. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake until custards are almost set and move only slightly when cups are shaken gently, about 50 minutes. Remove custards from water. Cool slightly. Chill uncovered overnight.
- Run small sharp knife around custards to loosen. To unmold each custard, place plate atop custard cup. Firmly grasp custard cup and plate and invert, shaking gently and allowing custard to settle on plate. Sprinkle custards with remaining 1/4 cup toasted coconut and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.76 Kcal (1573 kJ) | ||
| Calories from fat | 199.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.19g | 34% | |
|---|---|---|---|
| Cholesterol | 186.61mg | 62% | |
| Sodium | 93.16mg | 4% | |
| Potassium | 266.51mg | 6% | |
| Total Carbs | 36.29g | 12% | |
| Sugars | 30.87g | 123% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 8.59g | 17% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 2.1mg | 12% | |
| Calcium | 75mg | 8% | |
| Amount Per 100 g | |||
| Calories | 210.76 Kcal (882 kJ) | ||
| Calories from fat | 112.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.45g | 34% | |
|---|---|---|---|
| Cholesterol | 104.67mg | 62% | |
| Sodium | 52.25mg | 4% | |
| Potassium | 149.48mg | 6% | |
| Total Carbs | 20.36g | 12% | |
| Sugars | 17.32g | 123% | |
| Dietary Fiber | 0.74g | 5% | |
| Protein | 4.82g | 17% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 1.2mg | 12% | |
| Calcium | 42.1mg | 8% | |
* 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.
Try this similar recipes
-
Mini Coconut Flans With Caramel Sauce
Vegetable oil, Water, Sugar, Sweetened flaked coconut and 5 more.. -
Vanilla Crème with Fresh Berry Jam
Water, Sugar, Coarsely chopped strawberries, divided and 6 more.. -
Plum Ice Cream
Water and 7 more.. -
Baby Vanilla Bean Cake
Meringue powder, Water, Edible flowers of your choice and 26 more.. -
Grand Marnier Soufflés
Butter, softened , plus additional for coating ramekins and 9 more.. -
Rum-Vanilla Cream Pie
All-purpose flour , for surface, All-purpose flour, Salt and 14 more.. -
Sock-it-to-me Cake
Streusel filling and 13 more.. -
Eclairs
Whole milk, Water, Unsalted butter, cut into 8 pieces and 25 more.. -
Vanilla Cream With Coconut and Lime
Milk, Vanilla bean (if possible tahitian), Eggs, yolk only and 5 more..
Also Try
-
-
-
-
-
-
-
-
Mini Coconut Flans With Caramel Sauce
Vegetable oil, Water, Sugar, Sweetened flaked coconut and 5 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
