Recipe courtesy of Corinne Trang
Show: Cooking Live
Total:
12 hr 55 min
Active:
20 min
Yield:
8 servings
Level:
None

Ingredients

Directions

Melt 1/2 cup sugar with 3 tablespoons water in a saucepan over medium-low heat, occasionally swirling the pan, until the sugar starts to bubble and turn golden brown, about 7 minutes. Remove from the heat and divide the syrup among 8 (1/2) cup ramekins so the bottoms and sides are covered with the syrup. Preheat the oven to 275 degrees. Meanwhile, whisk the remaining sugar, coconut milk, whole milk, and eggs in a bowl until the sugar is completely dissolved. Divide the mixture among the ramekins. Create a water bath by filling a baking dish halfway with water. Place the ramekins in it and bake until the custards set, about 35 minutes. Remove from the oven and allow to cool in the water bath. Cover with plastic wrap and refrigerate and least 12 hours. To serve, loosen the sides with a knife and invert custard onto plates so the caramel is on top, drizzling any remaining caramel on the plates around the custard. Serve chilled garnished with a mint leaf.

IDEAS YOU'LL LOVE

Creme Brulee

Recipe courtesy of Ree Drummond

Creme Brulee

Recipe courtesy of Alton Brown

Caramel-Dipped Local Apples

Recipe courtesy of Nancy Fuller

Coconut Cupcakes

Recipe courtesy of Ina Garten

Savory Curry Granola with Coconut Oil, Nuts and Seeds

Recipe courtesy of Eddie Jackson

Coconut Rice

Recipe courtesy of Sandra Lee

Blinis with Creme Fraiche and Smoked Salmon

Recipe courtesy of Ina Garten

Creme Brulee French Toast

Recipe courtesy of Glenn Harris

Caramel Sauce

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking