Page 39 - CemAir SkyNews 04/16-05/16
P. 39

COCONUT CRÈME
CARAMEL: SERVES 8

INGREDIENTS:

225g (1 cup) white sugar
80 ml (1/3 cup) water
400ml can coconut milk
375 ml (1 ½ cups) milk
6 eggs, lightly whisked
100 g (1/2 cup) firmly packed brown sugar
1 tsp vanilla bean paste
Toasted shredded coconut, to serve

METHOD:

1.	 Preheat oven to 160’C. Combine white sugar
       and water in a medium saucepan over a low
       heat. Cook, stirring for 2 min or until sugar
       dissolves. Increase the heat to high and bring
       to boil. Boil, without stirring, occasionally
       brushing down sides of the pan with a pastry
       brush dipped in water, for 3-4 min or until
       golden. Pour caramel mixture evenly among 8
       x 160ml (2/3 cup) ovenproof ramekins.

2.	 Set aside for 5 min or until set.
3.	 Whisk together the coconut milk, milk, eggs,

       brown sugar and vanilla bean paste in large
       bowl until well combined. Strain through a
       fine sieve into a jug. Carefully pour over the
       caramel mixture into the ramekins.
4.	 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 the oven for 35-40 min or until the
       custards are just set.
5.	 Transfer to a baking tray and set aside for 1
       hour to cool. Cover the ramekins with plastic
       wrap and place in the fridge for 6 hours or
       overnight to chill.
6.	 To serve run a flat-bladed knife around the
       inside edge of the ramekins and carefully turn
       onto serving plates. Sprinkle with shredded
       coconut.

               CEMAIR SKYNEWS APRIL / MAY 2016 | 39
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