Coconut Caramel Custard
Indulge in the silky, tropical decadence of Coconut Caramel Custard, a lusciously smooth dessert infused with creamy coconut milk and a golden layer of homemade caramel. This irresistible treat blends the rich sweetness of condensed milk with the subtle aroma of vanilla, creating a flavor profile that's both comforting and exotic. The caramel sauce forms a glossy topping as it bakes, making every slice as visually stunning as it is delicious. Baked gently in a water bath for an ultra-smooth texture, this custard is a showstopping dessert that’s perfect for dinner parties or special occasions. Serve chilled to let the caramel’s sweetness and coconut’s creamy richness shine through. This easy-to-follow recipe will wow your taste buds and impress your guests! Keywords: Coconut Caramel Custard, creamy dessert, caramel topping, tropical flavors, coconut milk custard, easy dessert recipe.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 milliliters Water
- 4 large Eggs
- 400 milliliters Coconut milk
- 200 grams Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 160°C (325°F) and prepare a baking dish large enough to hold your custard mold or ramekins. Fill the baking dish halfway with hot water to create a water bath.
In a small saucepan, combine the granulated sugar and water for the caramel. Heat over medium heat without stirring until the sugar dissolves and begins to turn golden brown, swirling the pan occasionally to ensure even caramelization.
Once the caramel reaches a deep amber color, quickly pour it into the bottom of your custard mold or ramekins, tilting them to evenly coat the base. Set the mold aside to cool and harden.
In a mixing bowl, whisk together the eggs until smooth. Add the coconut milk, sweetened condensed milk, vanilla extract, and salt, and whisk until fully combined and smooth.
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or air bubbles.
Carefully pour the custard mixture over the hardened caramel layer in your prepared mold or ramekins.
Place the mold or ramekins into the prepared water bath in the baking dish. Cover the baking dish loosely with aluminum foil to prevent the top of the custard from drying out.
Bake in the preheated oven for 35–40 minutes, or until the custard is just set and slightly wobbly in the center. Check doneness by inserting a knife in the center; it should come out clean.
Remove the custard from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to fully set.
To serve, run a knife around the edges of the custard mold or ramekins to loosen the custard. Carefully invert onto a serving plate so the caramel layer is on top. Slice and enjoy!
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 346.0 g | 126% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 338.0 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 708 mg | 54% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1387 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
