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
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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. 🥥🍮
