Tidings Cooking Challenge – Coconut Crème Caramel
Here’s a twist on an old favourite. Crème Caramel typically uses a base of milk. I’ve decided to switch it up with coconut milk. Here’s why: I love coconut milk. So do a lot of other people, if the number of coconut milk-based products lining grocery store shelves is any indication. Of course coconut milk is super high in fat; but fat is where flavour lives, right? If you follow all the surveys and reports detailing coconut milk’s health benefits despite the amount of fat contained in each glass, you’ll feel better. Everyone who’s analyzed it seems to suggest that those benefits greatly outweigh any possible downsides. Like anything, I guess, it’s all about moderation. Does that make you feel better? How about this: savour a spoonful of this luscious dessert, and you’ll feel on top of the world in no time.
Coconut Crème Caramel
This recipe has been adapted from Stéphane Reynaud’s French Feasts. This book is truly a tome of traditional French recipes. I highly recommend that you seek it out. Once you’ve indulged in a few of these decadent dishes, you can lose any weight you might have gained by hoisting this 480 page cookbook.
4 cups coconut milk
2 egg yolks
1 vanilla bean
2/3 cup sugar
1 cup sugar
- Heat the sugar and 2-1/2 tablespoons water. When the sugar has melted and tuned a pale caramel colour, stop the cooking process by adding the juice of half a lemon. Turn off the heat. Pour a thin layer of the caramel into one large ramekin.
- Whisk the eggs and egg yolks together with the sugar until the mixture becomes pale and thick.
- Bring the milk to the boil with 2/3 cup sugar and split vanilla bean. Pour the milk over the egg mixture and whisk. Remove the vanilla bean. Pour into the ramekin and bake in a water bath in a preheated 400°F oven for about 30 minutes. The crème is cooked when the tip of a knife comes out clean.
- Cool before unmoulding.