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Coconut Crème Caramel

Oxmoor House
Prep time 20 mins
Cook time 55 mins
Chill time 8 hrs
Yield 6 servings (serving size: 1 custard)
A water bath insulates the delicate egg custard to ensure a creamy texture. This is a great make-ahead dessert because it needs to chill for at least 8 hours.


  • 1 cup sugar, divided
  • Cooking spray
  • 3 large eggs, beaten
  • 2 large egg whites, beaten
  • 1 cup light coconut milk
  • 1 cup 2% reduced-fat milk
  • 1/8 teaspoon salt
  • 1/4 teaspoon coconut extract
  • Toasted coconut (optional)

Nutrition Information

  • calories 216
  • fat 5.3 g
  • satfat 2.6 g
  • protein 5.7 g
  • carbohydrate 37.0 g
  • cholesterol 109 mg
  • iron 0.6 mg
  • sodium 129 mg
  • caloriesfromfat 22 %
  • fiber 0 g
  • calcium 63 mg

How to Make It

  1. Preheat oven to 325°.

  2. Heat 1/2 cup sugar in a small heavy saucepan; cook over medium-high heat, stirring constantly with a wooden spoon until sugar melts and turns light brown. Quickly pour hot caramel into 6 (6-ounce) custard cups or ramekins coated with cooking spray. Carefully tilt each cup to coat bottom evenly. Place cups in a 13 x 9-inch baking pan; set aside.

  3. Combine remaining sugar, eggs, egg whites, and next 4 ingredients in a large bowl. Pour mixture evenly over caramel into prepared cups. Add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted near center comes out clean.

  4. Remove cups from pan; cool completely on a wire rack. Cover and chill at least 8 hours. Loosen edges of custard with a sharp knife, and invert onto serving plates, letting melted caramel drizzle over top. Garnish with toasted coconut, if desired.

Oxmoor House Healthy Eating Collection