Cardamom-Coconut Crème Caramel

Cardamom-Coconut Crème Caramel Recipe
Photo: Ellen Silverman; Styling: Toni Brogan
A prime make-ahead option, these delicately flavored custards make a light finish to a hearty Thanksgiving feast.


8 servings (serving size: 1 custard)

Recipe from

Cooking Light

Nutritional Information

Calories 213
Fat 8.2 g
Satfat 4.3 g
Monofat 1.5 g
Polyfat 0.5 g
Protein 6 g
Carbohydrate 29.7 g
Fiber 0.1 g
Cholesterol 123 mg
Iron 0.5 mg
Sodium 133 mg
Calcium 114 mg


Cooking spray
1 cup sugar, divided
3 tablespoons water
2 cups whole milk
2 cups flaked sweetened coconut
3 green cardamom pods
1 cup half-and-half
1/4 teaspoon salt
4 large eggs, lightly beaten


1. Lightly coat 8 (6-ounce) custard cups or ramekins with cooking spray. Combine 1/2 cup sugar and 3 tablespoons water in a small saucepan over medium-high heat; cook 2 minutes or until sugar dissolves, stirring gently as needed to dissolve sugar evenly. Cook an additional 4 minutes or until golden (do not stir). Immediately pour into prepared ramekins, tipping quickly to coat bottoms of cups.

2. Preheat oven to 300°.

3. Heat milk, coconut, and cardamom over medium-high heat in a medium, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand 15 minutes. Strain the milk mixture through a cheesecloth-lined sieve into a medium bowl. Gather edges of cheesecloth together; squeeze over bowl to release moisture. Discard solids.

4. Combine remaining 1/2 cup sugar, half-and-half, salt, and eggs in a large bowl; gradually add milk mixture, stirring constantly with a whisk. Divide mixture evenly among prepared custard cups. Place in a roasting pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 25 minutes or until center barely moves when ramekin is touched. Cool completely in water. Place plastic wrap on the surface of the custards; chill at least 6 hours. Loosen edges of custards. Invert the custard cups onto plates. Drizzle any remaining caramelized syrup over custards.

November 2009
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