Coconut Maple Crème
This smooth and silky textured custard works on its own or with a few slices of brightly colored fruit on top. Cross your fingers for our not so smooth and silky Ward.1/2 teaspoon coconut oil or other vegetable oil
1 tablespoon sugar
1/4 teaspoon pandan essence OR 1 teaspoon vanilla (*see note)
1 cup coconut milk
1/4 cup maple syrup
pinch of salt
1. Preheat oven to 350 degrees. Lightly grease the entire inside of 4 ramekins with oil.
2. Beat eggs by hand with a fork or with an electric mixer for 1 minute. Then add the salt, sugar, pandan paste or vanilla, and coconut milk. Stir until well combined.
3. Pour a little syrup into the bottom of each ramekin enough to cover the bottom – about 1 tablespoon.
4. Now pour egg and coconut mixture into each ramekin up to ¾ full. (Do not stir - syrup will naturally remain at the bottom of the ramekin.)
5. Place ramekins in a large glass baking dish or on a deep-sided roasting pan. Pour some hot water into the bottom of the baking dish or pan - until water reaches 1/4 way up the side of the ramekin.
6. Bake 30 minutes, or until an inserted fork comes out clean. Allow to cool, then place in the refrigerator until ready to serve.
7. 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.
Preparation time: 5 minutes to prepare; 30 minutes to bake
* Pandan is available in tiny bottles at Asian/Chinese food stores. The flavoring turns the dessert a bright tropical green and also provides a subtle sweet taste. If you don't have pandan paste (an Asian flavoring), substitute vanilla flavoring for delicious results.
Original recipe. C. Lair. Copyright 2013.