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

Coconut Cupcakes

Recipe courtesy of Ina Garten

Caramel Sauce

Recipe courtesy of Ina Garten

Coconut Cake

Recipe courtesy of Ina Garten

Banana and Coconut Cream Pie with Graham Cracker Crust

Recipe courtesy of Nancy Fuller

French Coconut Pie

Recipe courtesy of Trisha Yearwood

Coconut Cream Pie

Recipe courtesy of The Neelys

Coconut-Almond French Toast Casserole

Recipe courtesy of Food Network Kitchen

Coconut Pineapple Creme Caramel

Recipe courtesy of Razz's Restaurant and Bar

Creme Caramel

Recipe courtesy of Food Network

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking