Crème Caramel Coconut Custard
Crème Caramel Coconut Custard
Easy but elegant! A creamy coconut custard tops caramel for a delightful flavor combination.
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20 min
Prep Time
1 hr 10 min
Total Time
6
servings Ingredients
Caramel
12 cup sugar
Custard
14 cup sugar
6 large Land O Lakes® Eggs (yolks only)
1 12 cups Land O Lakes® Half & Half
34 cup toasted flaked coconut
12 cup cream of coconut
1 teaspoon vanilla
Toasted flaked coconut, if desired
How to make
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STEP 1
Heat oven to 325ºF.
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STEP 2
Cook 1/2 cup sugar in 10-inch skillet over medium heat 9-12 minutes or just until sugar melts and begins to turn brown. (Do not over cook.) Pour about 1 1/2 teaspoons into each of 6 (6-ounce) custard cups or ramekins.
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STEP 3
Stir 1/4 cup sugar gradually into egg yolks with whisk in bowl. Gradually whisk all remaining custard ingredients into egg mixture. Pour on top of caramel in custard cups.
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STEP 4
Place custard cups in 13x9-inch baking pan; place pan on oven rack. Pour hot water into baking pan around custard cups to 1-inch depth. Bake 50-60 minutes or until knife inserted in center comes out clean.
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STEP 5
Invert custards onto individual dessert plates; garnish with toasted coconut. Serve warm or cool. Store refrigerated.
370 Calories
23 Fat (g)
240 Cholesterol (mg)
50 Sodium (mg)
36 Carbohydrates (g)
1 Dietary Fiber
3 Protein (g)
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