Creamy Coconut Caramel Custard: An Irresistible Asian Dessert

40 minutes

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Creamy Coconut Caramel Custard: An Irresistible Asian Dessert - Plattershare - Recipes, food stories and food lovers

4.88 from 40 votes
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About Creamy Coconut Caramel Custard: An Irresistible Asian Dessert

Indulge in this exquisite Coconut Caramel Custard, a delightful twist on a classic dessert. The rich, creamy texture of coconut milk and coconut cream beautifully complements the traditional caramel and custard flavors, creating a truly unforgettable culinary experience. This Asian-inspired treat is perfect for impressing guests or simply treating yourself to a moment of pure bliss.
Imagine the silky smooth custard, delicately infused with nutmeg and vanilla, resting atop a layer of homemade caramel. Each spoonful is a symphony of sweet and creamy goodness, leaving you wanting more. This recipe is surprisingly easy to follow, guiding you step-by-step to create a dessert that tastes like it came from a Michelin-starred restaurant.
Whether you serve it warm or chilled, this Coconut Caramel Custard is guaranteed to be a showstopper. Get ready to savor the tropical escape in every bite!
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Recipe Time & More

Prep10 minutes
Cook30 minutes
Total40 minutes
Calories237 kcal
Serves4
Served AsDinnerLunch
Recipe TasteSweet

Ingredients
 

For the Caramel

  • 1/2 cup Sugar granulated, or loaf sugar
  • 2 tbsp Water

For the Custard

For the Garnish (optional)

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Instructions
 

Make the Caramel

  • In a small saucepan over medium heat, combine the sugar and water. Cook, without stirring, until the sugar melts and turns a rich golden brown caramel. Be careful not to burn the sugar.

Prepare the Ramekins

  • Pour the caramel into four 3-ounce ramekins, tilting to coat the bottom and sides.

Make the Custard

  • In a saucepan, gently heat the milk, coconut milk, and coconut cream until lukewarm. Do not boil.
  • In a separate bowl, whisk together the eggs and sugar until light and frothy. Gradually whisk in the warm milk mixture, vanilla extract, and nutmeg. Strain the custard through a fine-mesh sieve to remove any lumps.

Bake or Steam

  • Pour the custard into the prepared ramekins. Sprinkle with a little extra nutmeg if desired. Cover the ramekins with buttered parchment paper or aluminum foil.
  • To steam: Place ramekins in a baking dish, add enough hot water to come halfway up the sides of the ramekins. Steam for 50 minutes, or until a knife inserted in the center comes out clean.
  • To bake: Bake in a preheated 325°F (160°C) oven for 30 minutes in a water bath (bain-marie). Check for doneness; baking time may vary.

Chill and Serve

  • Remove from the oven or steamer and let cool completely. Refrigerate for at least 15-20 minutes to allow the custard to set.
  • To unmold, run a hot knife around the edges of the ramekins before inverting onto serving plates. Garnish with coconut cream, mint, and cherries, if desired. Serve chilled.

Recipe Notes

Expert Tips for Perfect Coconut Caramel Custard

  • For the best results, use full-fat coconut milk and cream for maximum richness and creaminess.
  • Don't overcook the caramel! Keep a close eye on it to prevent burning. A deep amber color indicates it's ready.
  • If you don't have ramekins, you can bake the custard in small oven-safe dishes or even mugs.
  • For a more intense coconut flavor, toast the coconut flakes lightly before adding them to the custard.

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4.88 from 40 votes

Recipe Nutrition

Calories: 237kcalCarbohydrates: 42gProtein: 3gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 34mgPotassium: 147mgFiber: 1gSugar: 41gVitamin A: 133IUVitamin C: 1mgCalcium: 86mgIron: 0.5mg

Chef Reetu Uday Kugaji
Chef Reetu Uday Kugaji
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