Cardamom-Coconut Crème Caramel

  • Calgal Posted: 01/06/10
    Worthy of a Special Occasion

    I'm an experienced cook, but had trouble getting the caramel to brown (it never browned, but although clear, the syrup was fine). The cardamom flavor was so subtle to be practically non-existent (I grind my own beans). That said, it has a lot of potential, so once I master the caramel, I'll add more cardamon and it should be great.

  • michelebrignoni Posted: 02/05/10
    Worthy of a Special Occasion

    Way too much coconut. Also, I had to leave it in the oven a lot longer than the recipe called for.

  • ccc200N Posted: 01/09/10
    Worthy of a Special Occasion

    I loved this dessert. It is appropriate for any dinner, but we served it following large festive meals. Guests were impressed.

  • nlrutecki Posted: 10/11/10
    Worthy of a Special Occasion

    Family loveddd this recipe! Had no issue browning the caramel and it was fairly simple to make.

  • DrAmanda Posted: 11/14/10
    Worthy of a Special Occasion

    Delicious take on flan. Worth the effort. Just keep cooking the caramel until it turns golden, swirl if need-be, just like other caramels. Used decorticated cardamom because I couldn't find the pods, about a T. for a half batch. Also had to cook for about 1.5 hrs. The flavors were subtle and perfect that way.

  • NatinKS Posted: 11/30/10
    Worthy of a Special Occasion

    Very nice creme caramel. I am French and have made this type of dessert many times. A couple of things I would change: less sugar is required since the coconut flakes are already so sweet. I put an additional cardamom pod and that made the flavor a bit more intense. The big problem with this recipe is the cookin time! It takes at least 1 to 1.5 hours for the creme to be done. Every other recipe out there recommends at least that much cooking time if not 2 hours so just be aware of that and don't pull out of the oven too early or you will have a runny mess!

advertisement

More From Cooking Light