Crème Caramel Coconut Custard
Easy but elegant! A creamy coconut custard tops caramel for a delightful flavor combination.
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How to make
Heat oven to 325ºF.
Cook 1/2 cup sugar in 10-inch skillet over medium heat 9-12 minutes or just until sugar melts and begins to turn brown. (Do not over cook.) Pour about 1 1/2 teaspoons into each of 6 (6-ounce) custard cups or ramekins.
Stir 1/4 cup sugar gradually into egg yolks with whisk in bowl. Gradually whisk all remaining custard ingredients into egg mixture. Pour on top of caramel in custard cups.
Place custard cups in 13x9-inch baking pan; place pan on oven rack. Pour hot water into baking pan around custard cups to 1-inch depth. Bake 50-60 minutes or until knife inserted in center comes out clean.
Invert custards onto individual dessert plates; garnish with toasted coconut. Serve warm or cool. Store refrigerated.
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