Caramel Custard

This recipe is s best enjoyed the day AFTER making to let the custard set properly and allow the flavours to mellow and marry.

Ingredients

• ♥♦♥♦For Caramel: 1/4 cup sugar
• 1/4 cup hot water
• ♥♦♥♦For Custard: 1 cup coconut milk
• 1 cup milk
• 1/4 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract

Directions:

Preheat the oven to 325F

Make the caramel:

Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown

Stir the hot water into the caramel, being careful to guard against splattering

Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes

Pour the caramel syrup into a 1-quart soufflé dish or five 4-ounce ramekins

Tilt the molds to coat all of the surfaces with caramel

Make the custard:

Combine the coconut milk, milk and sugar in a medium saucepan over low heat

Scald until the sugar dissolves completely

Remove from heat

In a large bowl, whisk the eggs and vanilla

Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly

Strain the custard through a fine sieve into a bowl

Carefully pour into the caramel-lined soufflé dish or ramekins

Line a large roasting pan with 2 layers of paper towels

Put the soufflé dish in the roasting pan and add hot water to reach halfway up the side of the dish

Bake in the center of the oven for 50 minutes or until a knife inserted in the center comes out clean

Be careful not to let the water boil; do not disturb the custard while baking

Remove the soufflé dish immediately from the hot water

Allow to cool in a cold-water bath

Chill thoroughly

To serve:

Run a knife around the edge of the custard and turn out onto dessert plates then serve

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