IMG 0482

Ingredients Edit

Caramel Edit

Custard Edit

Directions Edit

  1. Preheat the oven to 325°F.

Caramel Edit

  1. Cook the sugar in a small heavy saucepan over low heat, without the water, swirling the pan constantly, until brown.
  2. Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
  3. Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes.
  4. Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins.
  5. Tilt the molds to coat all of the surfaces with caramel.

Custard Edit

  1. Combine the coconut milk, milk and sugar in a medium saucepan over low heat.
  2. Scald until the sugar dissolves completely.
  3. Remove from heat.
  4. In a large bowl, whisk the eggs and vanilla.
  5. Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly.
  6. Strain the custard through a fine sieve into a bowl.
  7. Carefully pour into the caramel-lined souffle dish or ramekins.
  8. Line a large roasting pan with 2 layers of paper towels (see note).
  9. Put the soufflé dish or ramekins in the roasting pan and add hot water to reach halfway up the side of the dish.
  10. Bake in the center of the oven for 50 minutes (30 minutes if using ramekins), or until a knife inserted in the center comes out clean.
  11. Be careful not to let the water boil; do not disturb the custard while baking.
  12. This is the only "secret" to producing a smooth and velvety custard.
  13. Remove the souffle dish or ramekins immediately from the hot water.
  14. Allow to cool in a cold-water bath.
  15. Chill thoroughly.
  16. To serve, run a knife around the edge of the custard and turn out onto dessert plates.
  17. Serve with shaved ice or whipped cream, if desired.

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