Coconut Crème Caramel

Coconut Crème Caramel Recipe
Oxmoor House
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.


6 servings (serving size: 1 custard)

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 55 Minutes
Chill: 8 Hours

Nutritional 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


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)


Preheat oven to 325°.

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.

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.

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,

Oxmoor House

January 2004
My Notes

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

Add Note