- 1 cup sugar, pure cane sugar, fine grain
- 1/3 cup water
- 1 can coconut milk (400ml)
- 1 ½ cups whole milk
- 6 eggs, lightly whisked
- 1/2 cup brown sugar, firmly packed
- 1 teaspoon vanilla bean extract
- Toasted shredded coconut, to garnish
- Shredded orange rind, to garnish
Preheat oven to 350 degrees F. Combine the sugar and water in a medium saucepan over low heat. While stirring, cook the mixture for 2 minutes until the sugar dissolves. Increase heat to high and bring to the boil. Allow to boil without stirring for 3-4 minutes or until golden. Pour the caramel mixture evenly among eight ovenproof ramekins (~2/3 cup size). Set aside for 5 minutes or until set. Whisk together the coconut milk, milk, egg, brown sugar and vanilla bean extract in a large bowl until well combined and then strain through a fine sieve into another bowl. Carefully pour over the caramel mixture in the ramekins.
Place the ramekins in a large roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake in oven for 35-40 minutes or until the custards are just set. Transfer to a baking tray and set aside for 1 hour to cool. Cover the ramekins with plastic wrap and place in the refrigerator for approximately 7 hours or overnight to chill. To serve, run a flat-bladed knife around the inside edge of the ramekins and carefully turn onto serving plates. Sprinkle with shredded coconut and orange rind to serve.
Recipe courtesy ©2010 Sonia Hunt
Sonia’s Suggested Pairing: Blandy’s 5 year old Bual Madeira