Coconut-Caramel Custard Recipe

Description:

This decadent Coconut-Caramel Custard recipe by Nicole Rauthier is a delightful Asian-inspired dessert that promises a symphony of flavors. Best enjoyed the day after preparation, allowing the custard to set properly and the flavors to meld together harmoniously. With a creamy coconut milk base infused with the richness of caramel, this dessert is a true indulgence perfect for any occasion, whether it’s a cozy family dinner or a special brunch gathering.

Cook Time: 50 minutes
Prep Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 5
Calories per Serving: 257.3

Ingredients:

1/4 cup sugar
1/4 cup hot water
1 can (14 ounces) coconut milk
1 cup milk
1/4 cup sugar
4 eggs
1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven:

Preheat your oven to 325°F (163°C).

2. Prepare the Caramel:

In a small heavy saucepan over low heat, cook the sugar, swirling the pan constantly until it turns brown.

3. Add Hot Water:

Stir the hot water into the caramel, being cautious to prevent splattering, as the mixture will bubble vigorously.

4. Boil the Mixture:

Boil the caramel-water mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, approximately 2 minutes.

5. Coat the Molds:

Pour the caramel syrup into a 1-quart souffle dish or divide it among five 4-ounce ramekins.
Tilt the molds to evenly coat all surfaces with caramel.

6. Prepare the Custard:

In a medium saucepan over low heat, combine the coconut milk, milk, and sugar.
Scald the mixture until the sugar is completely dissolved. Remove from heat.

7. Whisk Eggs and Vanilla:

In a large bowl, whisk together the eggs and vanilla extract until well combined.

8. Combine Ingredients:

Gradually whisk the hot coconut milk mixture into the eggs, ensuring thorough blending.

9. Strain the Custard:

Strain the custard through a fine sieve into a bowl to ensure a smooth texture.

10. Pour into Molds:

Carefully pour the custard mixture into the caramel-lined souffle dish or ramekins.

11. Prepare the Water Bath:

Line a large roasting pan with two layers of paper towels.
Place the souffle dish or ramekins in the roasting pan and add hot water to reach halfway up the side of the dish.

12. Bake:

Bake the custard in the center of the preheated oven for 50 minutes (or 30 minutes if using ramekins), or until a knife inserted in the center comes out clean.
Avoid letting the water boil and refrain from disturbing the custard during baking, as this ensures a smooth and velvety texture.

13. Cool:

Remove the souffle dish or ramekins immediately from the hot water bath.
Allow the custard to cool in a cold-water bath before chilling thoroughly in the refrigerator.

14. Serve:

To serve, run a knife around the edge of the custard and carefully turn it out onto dessert plates.
Optionally, serve with whipped cream for an extra touch of indulgence.

Additional Note:

The paper towels in the roasting pan serve a dual purpose: allowing hot water circulation under the dish for even heat distribution and stabilizing small ramekins during baking.

Enjoy the luscious delight of Coconut-Caramel Custard, a true testament to the art of dessert-making with its creamy texture and rich flavors! Perfect for sharing with loved ones or savoring as a solo treat. 🥥🍮