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Crème caramel
Serves 8 Desserts and puddings
Ingredients
- 170g caster sugar
- 1 x 375g can sweetened condensed milk
- 5 eggs
- 600ml milk
- 1 x 400ml can reduced-fat coconut milk
Method
Preheat the oven to 180C/350F/ Gas 4. To make the caramel, put the sugar in a small heavy-based pan over medium heat. Stir occasionally with a fork until the sugar has dissolved and the caramel is dark golden. Remove from the heat and pour carefully into a non-metallic 23cm ovenproof dish (hold the dish with a tea towel while you pour the hot caramel). Put the dish in a deep roasting tin. Whisk together the condensed milk, eggs, milk and coconut milk. Strain into the dish over the caramel. Pour hot water into the roasting tin to reach halfway up the dish (this turns it into a bain marie), cover the tin with foil and bake for 1 hour. Test if it’s ready by lifting the foil and jiggling the dish — the custard will look set but wobble like a jelly. Remove the dish from the tin, cool and refrigerate for at least 4 hours.
To serve, run a small knife around the edge of the dish and then put a serving plate on top. Carefully turn both the dish and serving plate over, holding them firmly together, then lift off the dish.
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