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100 g sugar
125 ml water
6 ovenproof bowls (each about 8cm in
diameter)
250 ml milk
250 ml thick coconut milk
4 eggs
50 g superfine castor sugar
½ teaspoon vanilla essence
25 g freshly grated coconut
1 large baking dish (which is big enough
to hold the 6 ovenproof bowls)
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Method:
Bring the sugar and 3 tablespoons of
water to a boil in a small saucepan over medium heat, without
stirring. Simmer until golden brown, about 4 minutes, then add
the remaining water and return to a boil, stirring. Remove from
the heat and pour the caramel syrup equally into 6 ovenproof bowls.
Set aside. Heat the milk and coconut milk in a
saucepan over medium heat until just warm. Remove and set aside.
Whisk eggs, castor sugar and vanilla essence in a large bowl until the
sugar is dissolved. Gradually add the warm milk mixture, a
little at a time, and whisk to mix well. Strain the mixture into
a large jug and stir in the grated coconut. Pour the mixture equally into the bowls containing the caramel syrup.
Place the bowls in a baking dish half-filled with boiling water and
bake in the oven until set, 30 to 40 minutes. Remove from the
oven and set aside to cool, then chill in the refrigerator.
Serve the chilled caramel in the bowls or inverted onto serving
platters.
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