Coconut Custard with Caramel Syrup

Opal Jackson-Cakmak


Simple and delicious

★★★★★ 2 votes


coconut custard with caramel syrup


13/4 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.

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