Coconut Creme Caramel
This is my kinda dessert, my comfort dessert.
I use to battle with this dessert, it was way too sweet and the eggy smell just drove me nuts.
Problem solved.
How?
First I added some lemon juice in the caramel. You might wonder why, when the dessert is served the caramel puddles over and with each bite you get this nice tangy caramely pud instead of this eggy whiff.
Next I added vanilla paste instead of extract, something stronger to overpower the already fallen egg.
For the caramel
2/3 cup sugar
2 tbs lemon juice
Problem solved.
How?
First I added some lemon juice in the caramel. You might wonder why, when the dessert is served the caramel puddles over and with each bite you get this nice tangy caramely pud instead of this eggy whiff.
Next I added vanilla paste instead of extract, something stronger to overpower the already fallen egg.
For the caramel
2/3 cup sugar
2 tbs lemon juice
For the custard
4 large eggs, beaten
3/4 cup sugar
1 cup light coconut milk
1 cup milk
pinch of salt - optional
1 tsp vanilla bean paste
8 ramekins -small or 6 medium size
Place the sugar and in a saucepan over low heat, do not touch the pot for the first two minutes. Gently push the pot around until you see the sugar began to dissolve.
Cook, without stirring, for 8 to 10 minutes or until amber or light golden. Do not let the sugar cook further. Remove from heat. Now gently add the lemon juice, please be careful as the sugar will bubble vigorously.
Pour caramel into a ramekins. Set aside to cool and harden.
Prepare the steamer.
Place milk, coconut cream and vanilla in a saucepan over medium heat.
Cook, stirring, for 5 minutes until hot and small bubbles form at edge of pan. Remove from heat.
Whisk eggs and sugar in a large bowl. Slowly add 2 tablespoon of the cream mixture, whisking constantly to temper down the egg, gently add the rest in a slow stream.
Strain mixture. Pour into the ramekins.
Place the ramekins in a baking dish. Pour boiling water into baking dish until halfway up sides of pan. Gently put the pan in the steamer and steam for 35 to 40 minutes or until firm and just set.
Remove pan from steamer and water bath. Set aside to cool. Cover and refrigerate overnight.
To serve, run a thin knife around edge of custard. Put the ramekin on a plate of hot water to loosen the pud and turn out onto a plate.
Enjoy...jue
8 ramekins -small or 6 medium size
Place the sugar and in a saucepan over low heat, do not touch the pot for the first two minutes. Gently push the pot around until you see the sugar began to dissolve.
Cook, without stirring, for 8 to 10 minutes or until amber or light golden. Do not let the sugar cook further. Remove from heat. Now gently add the lemon juice, please be careful as the sugar will bubble vigorously.
Pour caramel into a ramekins. Set aside to cool and harden.
Prepare the steamer.
Place milk, coconut cream and vanilla in a saucepan over medium heat.
Cook, stirring, for 5 minutes until hot and small bubbles form at edge of pan. Remove from heat.
Whisk eggs and sugar in a large bowl. Slowly add 2 tablespoon of the cream mixture, whisking constantly to temper down the egg, gently add the rest in a slow stream.
Strain mixture. Pour into the ramekins.
Place the ramekins in a baking dish. Pour boiling water into baking dish until halfway up sides of pan. Gently put the pan in the steamer and steam for 35 to 40 minutes or until firm and just set.
Remove pan from steamer and water bath. Set aside to cool. Cover and refrigerate overnight.
To serve, run a thin knife around edge of custard. Put the ramekin on a plate of hot water to loosen the pud and turn out onto a plate.
Enjoy...jue
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