Coconut-caramel Custard

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 5
• 1/4 cup sugar
• 1/4 cup hot water
• 1 cup coconut milk
• 1 cup milk
• 1/4 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract

Recipe

• 1 preheat the oven to 325f.
• 2 make the caramel: cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown.
• 3 stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
• 4 boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes.
• 5 pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins.
• 6 tilt the molds to coat all of the surfaces with caramel.
• 7 make the custard: combine the coconut milk, milk and sugar in a medium saucepan over low heat.
• 8 scald until the sugar dissolves completely.
• 9 remove from heat.
• 10 in a large bowl, whisk the eggs and vanilla.
• 11 gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly.
• 12 strain the custard through a fine sieve into a bowl.
• 13 carefully pour into the caramel-lined souffle dish or ramekins.
• 14 line a large roasting pan with 2 layers of paper towels (see note).
• 15 put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish.
• 16 bake in the center of the oven for 50 minutes (30 minutes if using ramekins), or until a knife inserted in the center comes out clean.
• 17 be careful not to let the water boil; do not disturb the custard while baking.
• 18 this is the only"secret" to producing a smooth and velvety custard.
• 19 remove the souffle dish immediately from the hot water.
• 20 allow to cool in a cold-water bath.
• 21 chill thoroughly.
• 22 to serve, run a knife around the edge of the custard and turn out onto dessert plates.
• 23 serve with whipped cream, if desired.
• 24 note: the paper towels in the roasting pan serve a twofold purpose: first, they allow the hot water to circulate under the souffle dish while baking to distribute the heat evenly; second, if using small ramekins, it stabilizes them and keeps them from moving around while baking.