Coconut Crème Caramel Recipe
100 g sugar
125 ml water
6 ovenproof bowls (each about 8cm in diameter)
250 ml milk
250 ml thick coconut milk
50 g superfine castor sugar
1/2 teaspoon vanilla essence
25 g freshly grated coconut
1 large baking dish (which is big enough to hold the 6 overproof bowls)
Bring the sugar and 3 tablespoons of water to a boil in a small saucepan over medium heat, without stirring. Simmer until golden brown, about 4 minutes, then add the remaining water and return to a boil, stirring. Remove from the heat and pour the caramel syrup equally into 6 ovenproof bowls. Set aside.
Heat the milk and coconut milk in a saucepan over medium heat until just warm. Remove and set aside. Whisk eggs, castor sugar and vanilla essence in a large bowl until the sugar is dissolved. Gradually add the warm milk mixture, a little at a time, and whisk to mix well. Strain the mixture into a large jug and stir in the grated coconut.
Preheat the oven to 160 degrees Celsius. Pour the mixture equally into the bowls containing the caramel syrup. Place the bowls in a baking dish half-filled with boiling water and bake in the oven until set, 30 to 40 minutes. Remove from the oven and set aside to cool, then chill in the refrigerator. Serve the chilled caramel in the bowls or inverted onto serving platters.