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Bakery

Crème caramel

The caramel does the talking.

Baked in a bain-marie until just firm, then chilled. The syrup goes over at the end, which is what makes this a coconut sugar dish rather than a caramel one.

Serves
6
Time
35 minutes
A crème caramel on a scalloped plate, its sauce topped with a spoonful of coconut sugar granules, two Borneo Harvest granules pouches standing behind.

Ingredients

Custard

  • 1 cup milk
  • 1 cup heavy cream
  • 2 eggs
  • 2 egg yolks
  • 1 tsp vanilla
  • ½ cup coconut sugar granules

To finish

  • Coconut sugar syrup, to pour

Method

  1. Heat the oven to 170 °C.
  2. Heat the milk and cream together to just below boiling, take them off, and stir in the vanilla.
  3. Beat the eggs and yolks with the coconut sugar until combined.
  4. Trickle the hot milk into the eggs while beating, so the eggs do not scramble.
  5. Strain the mixture and divide it between ramekins.
  6. Stand them in a tray with about a centimetre of water and bake uncovered for around 35 minutes, until golden and firm.
  7. Chill, and pour the syrup over just before serving.

Made with

Coconut sugar granules

Stir it into coffee or tea, bake with it, or whisk it into marinades and dressings.

See the product

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