Coconut Creme Caramel With Grenadilla --- African ... |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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this is like a custard or creme brulee it is very yummy i so like the all the flavors ..i had this a few months ago and it is delish!!!!!!!!! i made it for a party at work it was a hit........ hope you enjoy it . Read more ............................................ courtesy of African safari cooking ..... Ingredients:
8- grendillas or passion fruits halved |
for the caramel sauce................ |
3/4- cup white sugar |
3- tablepoon boiling water |
for the custard.............................. |
4- eggs plus 2 egg yolks |
3/4 - cup white sugar |
3- cups coconut milk |
1 - cup cream |
1/2- cup flaked coconut |
1-teaspoon vanilla |
8 ramekins |
roasting pan |
Directions:
1. to make the caramel...
2. combine the white sugar in a small saucepan with 1 tablespoon of cold water.
3. place over low heat and stir constantly until the sugar turns to caramel
4. remove from heat and carefully stir in the boiling water
5. pour the caramel into the ramekins and set aside
6. to make the custard..............
7. preheat the oven to 250 degrees F.
8. in a large bowl, beat together the eggs, yolks, and sugar until combined....
9. place the coconut milk, cream and flaked coconut in a large saucepan and bring the mixture to a boil
10. slowly whisk the hot coconut milk mixture into the eggs, then strain
11. pour the custard into the 8 ramekins and let set for a few minutes
12. top up the ramekins if necessary, then stand them in a roasting pan and half fill the pan with hot water
13. bake the custards for about 45 minutes they should be set on outside but wobble in the middle when gently shaken
14. remove the ramekins from the pan and leave to stand on a cooling rack
15. place the cooled cutards in the refrigerator to chill
16. when ready to serve, use your fingers to ease around the edge of the ramekins, shaking them gently until the custards pull away from the sides
17. unmold onto a plate, spoon some grendilla or passionfruit around the creme caramels and serve...........yummm...........
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