Coconut Crème Caramels
This dessert is a delicious dairy-free twist on traditional crème caramels. As this recipe is slightly more complex due to the steps involved we recommend testing it first before wowing your guests with it!
Recipe Tester Feedback: "These are really delicious and I will definitely be making them again, they are so easy!" - Gerri T.
No: Gluten / Dairy / Nuts
Preparation Time 15 minutes
Cooking Time 25 minutes
Cannot be frozen
- coconut milk - 300g
- palm sugar - 50g, or brown sugar
- eggs - 3, lightly beaten
- caster sugar - 140g
- water - 60g, hot
- Lightly grease 4 small ramekin dishes. Place into the lower dish of the steaming attachment.
- Place coconut milk (150g only) and sugar (50g) into bowl. Program 4 minutes / 90C / Speed 2.
- Insert whisk attachment.
- Add the reminder of the coconut milk (150g). Program 1 minute / Speed 3. Slowly drizzle in the eggs. Ensure they are mixed in well.
- Carefully strain mixture through a nut bag or fine sieve. This will lessen the bubble-like appearance on the outside of each crème caramel once cooked.
- Place sugar (140g) and water (60g) into a small saucepan over medium heat. Stir to dissolve the sugar. It is important you dissolve the sugar completely to avoid any crystallisation. Once completely dissolved bring the syrup to the boil and let it boil for 5 minutes or until slightly golden. Do not stir and ensure you do not burn it.
- Pour caramel syrup into each ramekin dish once slightly golden. Gently top with the custard mixture.
- Clean the bowl.
- Fill the bowl with 500g hot water. Place steaming attachment dish and lid in place. Program 25 minutes / Steaming Temperature / Speed 2.
- Carefully check that custard is firm. Remove from steaming attachment and allow to cool slightly before placing into the fridge to cool and set completely.
- When ready to serve, simply turn out onto a plate with the sauce on top of the set custard. Serve with a little whipped coconut cream if desired.
Note: for a smooth finish to the crème caramel use a porcelain dish. We have used silicone dariole moulds in the photo hence the rougher finish.