Coconut Custard with Caramel Syrup

Opal Jackson-Cakmak


Simple and delicious

pinch tips: How to Use Hand & Stand Mixers




coconut custard with caramel syrup

Directions Step-By-Step

3/4 cup dark brown sugar
2 tablespoons water
4 eggs
2 egg yolks
1 cup granulated sugar
1/2 teaspoon sea salt
2 cups coconut milk

Cook the brown sugar and water until a syrup is formed. Pour a little into the bottom of 8 custard cups.

Beat the eggs, egg yolks, sugar and salt until light., then beat in the coconut cream gradually. Pour into the custard cups. Place in a shallow pan of hot water. Bake at 350 degrees for 45 minutes or until the custard is firm. Run a knife around the sides and turn out. Serves 8.

About this Recipe