Coconut Creme Caramel - Dairy Free
"Creamy light custard with a delicate coconut flavor."
- Ready In:
- 50mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 3⁄4 cup sugar
- 1 (14 ounce) can coconut milk
- 3 medium eggs
directions
- Preheat oven to 300.
- Put half the sugar in a saucepan over medium heat.
- Stir and let the sugar caramelize. When melted and golden brown (not burnt), pour the caramel equally into 4 remekins.
- In a small pan, heat the coconut milk over allow heat until warm.
- In a bowl, beat eggs with the remaining sugar until light and creamy.
- Gradually add the coconut milk, beating as you do.
- Strain the custard and pout into remekins. put the remekins into a baking panm and pour enough hot water around them so it come halfway up the cups.
- bake for 30 - 40 minutes, until the coconut caramels are set.
- When cool, refrigerate the remekins.
- To serve, run a knife around the edges of the bowl and invert onto plate.
- Make 4 individual custards.
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RECIPE SUBMITTED BY
Rnault
Canada
Most of my recipes are dairy free since I discovered many years ago that I am lactose intolerant. While I have had to give up some much-loved recipes, we have discovered that most can be modified to accommodate the changes to our diet. Most of my recipes say dairy free but there are a few from my childhood that may have dairy! I also have an intolerance to MSG so we spend a lot of time reading labels. Usually, it is just easier to cook from scratch, so we don't use many pre-made foods from the grocery store.</p> I like recipes I can make with minimal ingredients, real food I have in my kitchen, that are also easy to make!
