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Crème Caramel Coconut Custard
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1/2 cup sugar


1/4 cup sugar

6 large Land O Lakes® Eggs (yolks only)

1 1/2 cups Land O Lakes® Half & Half

3/4 cup toasted flaked coconut

1/2 cup cream of coconut

1 teaspoon vanilla


Toasted flaked coconut, if desired

How to make

  1. STEP 1

    Heat oven to 325ºF.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    Invert custards onto individual dessert plates; garnish with toasted coconut. Serve warm or cool. Store refrigerated.

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