Cardamom Coconut Crème Caramel
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: Serves 6
Description:
Indulge in the exquisite fusion of flavors with this delightful Cardamom Coconut Crème Caramel. The luscious creaminess of coconut combines harmoniously with the aromatic notes of cardamom, creating a decadent dessert that’s both elegant and comforting. Perfect for any occasion, this recipe will surely become a favorite at your next gathering. Share this exquisite treat with loved ones and enjoy a rich, unforgettable dessert experience from lovewithrecipes.com.
Ingredients:
- 2 1/2 cups sweetened coconut
- 2 cups granulated sugar
- 2/3 cup water
- 6 large eggs
- 2 cups milk
- 1 cup coconut milk
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cardamom
Instructions:
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Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This step is crucial to ensure your crème caramel bakes evenly.
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Prepare the Coconut: Spread the sweetened coconut evenly on a baking sheet and place it in the preheated oven. Toast the coconut lightly, stirring occasionally, until it turns a golden brown color. This should take about 5-7 minutes. Keep a close eye on it to avoid burning. Once toasted, allow the coconut to cool completely.
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Process the Coconut: Once the toasted coconut has cooled, transfer it to a food processor. Process until it becomes fine and almost powdery. This will help incorporate the coconut seamlessly into the crème caramel mixture.
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Cook the Caramel: In a medium saucepan, combine 1 cup of granulated sugar with 2/3 cup of water. Place the saucepan over high heat, allowing the sugar to dissolve and the mixture to come to a boil. Do not stir during this process. Continue to cook until the mixture turns a rich, golden brown, which should take approximately 3-4 minutes.
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Prepare the Caramel Base: Carefully pour the hot caramel into an ungreased 9-inch round cake pan. Tilt the pan to swirl the caramel, ensuring that it evenly coats the bottom of the pan. Set the caramel-coated pan aside to cool and harden.
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Set Up the Baking Dish: Place the caramel-coated cake pan inside a larger baking dish that has a 2-inch lip. This will be used for the water bath.
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Make the Custard Mixture: In a large mixing bowl, whisk together the 6 eggs until well beaten. Add the remaining 1 cup of granulated sugar, milk, coconut milk, processed coconut, flour, vanilla extract, and ground cardamom. Whisk until the mixture is thoroughly combined and smooth.
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Pour the Mixture: Gently pour the custard mixture over the set caramel in the cake pan, filling it up.
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Prepare the Water Bath: Carefully pour boiling water into the larger baking dish around the cake pan. The water should come halfway up the sides of the cake pan to ensure even cooking and prevent the custard from cracking.
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Bake: Place the baking dish in the preheated oven. Bake for 50-60 minutes, or until the edges of the custard are set but the center remains slightly wobbly. The custard will continue to firm up as it cools.
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Cool and Serve: Once baked, remove the cake pan from the water bath. Allow the crème caramel to cool completely at room temperature before refrigerating. Chill for at least 2 hours or overnight to allow the flavors to meld and the texture to firm up.
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Serve: To serve, run a knife around the edges of the crème caramel to loosen it from the sides of the pan. Invert the pan onto a serving plate, allowing the caramel to drizzle over the custard.
Enjoy this creamy, coconut-infused treat that is beautifully complemented by the exotic spice of cardamom. This Cardamom Coconut Crème Caramel will surely impress and delight anyone fortunate enough to taste it!
Keywords: Dessert, Coconut, Fruit, Nuts, < 4 Hours
