Passionfruit and coconut creme caramels
Ingredients • 1/4 cup (60ml) water • 1 1/2 cups (315g) caster sugar • 1/2 cup (125ml) passionfruit…
Ingredients
• 1/4 cup (60ml) water
• 1 1/2 cups (315g) caster sugar
• 1/2 cup (125ml) passionfruit pulp
• 400ml can coconut milk
• 1 1/2 cups (375ml) milk
• 6 eggs, lightly whisked
Method
1. Preheat oven to 160°C. Combine the water and 1 cup (200g) of sugar in a medium saucepan over low heat. Cook, stirring, brushing the sides with a wet pastry brush occasionally to remove any sugar crystals, for 5 minutes or until sugar is completely dissolved.
2. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes or until golden brown. Remove from heat and add the passionfruit pulp. Stir to combine. Pour evenly among six 2/3-cup (160ml) capacity heatproof moulds or ramekins.
3. Whisk together the remaining sugar, coconut milk, milk and eggs in a large bowl. Strain through a fine sieve into a jug. Pour evenly among the prepared moulds. Place in a roasting pan. Pour enough boiling water into the pan to come halfway up the sides of each mould.
4. Bake in preheated oven for 30 minutes or until just set. Remove pan from oven. Remove moulds from the roasting pan and set aside for 30 minutes to cool. Cover with plastic wrap and place in the fridge to chill.
5. Turn out on to serving dishes to serve.
