Coconut Creme Caramel

Coconut Creme Caramel

Recipe by:

Chef James Bain from the Harvest Moon Restaurant


1/2 sugar

4 eggs

1/2 cup milks

1 1/2 cup coconut milk

1 tea vanilla bean split

Place 1/4 cup sugar in small, heavy bottomed sauce pan and turn heat to medium high. Cook until sugar melts and turn a nice a shade of brown. Immediately pour into 4 ramekins, swirling to distribute. Preheat oven to 300 degrees.

Combine remaining sugar with 2 eggs and whisk until dissolved. Add milk and vanilla and whisk briefly.

Place ramekins in baking dish with about 1/2 inch of water surrounding. Cover pan tightly with aluminum foil and bake for 45 minutes. Custards should be somewhat giggly. Remove ramekins and let cool. Invert on plates to serve.

Serves 4