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.
Cardamom-Coconut Crème Caramel
Calgal Posted: 01/06/10
michelebrignoni Posted: 02/05/10
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
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
Family loveddd this recipe! Had no issue browning the caramel and it was fairly simple to make.
DrAmanda Posted: 11/14/10
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
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!