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Oxmoor House Photo by: Oxmoor House

Coconut Crème Caramel

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.

Oxmoor House JANUARY 2004

  • Yield: 6 servings (serving size: 1 custard)
  • Cook time:55 Minutes
  • Prep time:20 Minutes
  • Chill: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)


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.

Nutritional Information

Amount per serving
  • Calories: 216
  • Fat: 5.3g
  • Saturated fat: 2.6g
  • Protein: 5.7g
  • Carbohydrate: 37.0g
  • Cholesterol: 109mg
  • Iron: 0.6mg
  • Sodium: 129mg
  • Calories from fat: 22%
  • Fiber: 0g
  • Calcium: 63mg

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Coconut Crème Caramel recipe