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.

Yield:

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

Ingredients

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

Preparation

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
My Notes

Only you will be able to view, print, and edit this note.

Add Note