Recipe for Thai Cream Caramel

Ingredients

  • Serves 4
  • 1 cup coconut milk
  • 2 eggs
  • 1 Tbsp. sugar
  • 1 tsp. vanilla extract
  • 1/4 cup (or more) maple syrup or table syrup
  • pinch of salt
  • a little canola oil

Cooking Directions

Preheat oven to 350 degrees. Lightly grease ramekins with oil.

Beat eggs by hand with a fork or with an electric mixer for 1 minute.

Add the salt, sugar, vanilla and coconut milk and stir until well blended.

Pour a little syrup into the bottom of each ramekin (enough to cover the bottom + up to 1 Tbsp. more).

Now pour egg and coconut mixture into each ramekin until 3/4 full. (Do not stir – syrup will naturally remain at the bottom of the ramekin.)

Place ramekins in a large glass baking dish or on a deep-sided roasting pan.

Pour some water into the bottom of the baking dish or pan – until water reaches at least 1/4 way up the side of the ramekin.

Bake for 30 minutes, or until a fork inserted into the pudding comes out clean. Allow to cool, then place in the refrigerator until ready to serve.
To serve, run a knife around the inner rim of each ramekin (to loosen pudding).

Overturn the ramekins onto individual dessert plates. The pudding should fall out easily, with the syrup naturally dripping down over the coconut custard.

Thai-style Creme Caramel will keep (covered) in the refrigerator for up to 5 days.

Thai Cream Caramel Photos

by Pak101.com (few years ago!) / 1554 views
(Not Rated Yet)
 

Other Similar Recipes from Sweets

Ladoo Of Kashmiri Khajoor
Ladoo Of Kashmiri..
few years ago! 
Badam Puri
Badam Puri
few years ago! 
Rum Truffles
Rum Truffles
few years ago! 
Chocolate Pretzels
Chocolate Pretzel..
few years ago! 
Falooda
Falooda
few years ago! 
Summer pudding
Summer pudding
few years ago! 
Zaffran Kaju Barfi
Zaffran Kaju Barf..
few years ago! 
Yogurt With Banana
Yogurt With Banan..
few years ago! 
Pethay Ki Mithai
Pethay Ki Mithai
few years ago! 
Lab e shireen
Lab e shireen
few years ago!