Kerala x France
Tender coconut crème caramel
A wobble so gentle it should come with a lullaby. Tender coconut does that to custard.
300 minTime
7 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original282kcalsame
7 gproteinsame
1 gfibresame
300minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Put 100 g sugar and the water in a pan on medium heat. Swirl, do not stir, until deep amber, about 8 minutes. Pour quickly into 6 ramekins and tilt to coat the base.
- 2Heat the oven to 150°C. Blend 100 g tender coconut with the coconut milk and milk until smooth, then warm in a pan on low heat until steaming.
- 3Whisk the eggs, yolks, remaining sugar and cardamom. Pour in the warm milk slowly while whisking, then strain.
- 4Chop the remaining tender coconut and divide between the ramekins. Pour over the custard and bake in a water bath in the oven at 150°C for 35 to 40 minutes.
- 5Cool, then chill for 4 hours.
- 6Run a thin knife around each custard and turn out onto a plate.
Serve it like this
Turn out onto a shallow plate so the caramel pools around, then top with a curl of tender coconut and a tiny pinch of cardamom.