Coconut Creme Caramel

Ingredients (serves 8)

• 1 1/2 cups caster sugar
• 300mls thickened cream
• 400ml can coconut milk
• 1 teaspoon vanilla extract
• 6 eggs

Method

1. Place 1 cup sugar and 1/4 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to medium. Cook, without stirring, brushing down sides of pan occasionally with a wet pastry brush, for 8 to 10 minutes or until deep golden. Remove from heat. Pour caramel into a 6cm-deep, 20cm (base) round cake pan. Set aside to cool and harden.
2. Preheat oven to 160°C/140°C fan-forced. Place cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 5 minutes until hot and small bubbles form at edge of pan. Remove from heat.
3. Whisk eggs and remaining sugar in a large bowl. Slowly add cream mixture, whisking constantly. Strain mixture into cake pan.
4. Place cake pan in a baking dish. Pour boiling water into baking dish until halfway up sides of pan. Bake for 35 to 40 minutes or until firm and just set. Remove pan from oven and water bath. Set aside to cool. Cover and refrigerate overnight.
5. Run a thin knife around edge of custard. Turn out onto a plate (see note). Serve.

Notes

• 
  To turn out, place plate over top of pan. Carefully turn pan over, pressing base of pan to release creme caramel.