Mini Coconut Creme Caramels

Ingredients

• 2/3 cup (140 g) caster sugar
• 1/4 cup (60 ml) water
• 200 ml coconut milk
• 1/4 cup (45 g) finely grated palm sugar
•  3/4 cup (185 ml) milk
• 3 eggs, lightly whisked

 

Preparations

1. Brush 24 individual 1 1/2 tablespoons (30ml) capacity mini muffin pans with oil to lightly grease.
Combine the caster sugar and water in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes or until golden. Remove from heat and pour evenly among the prepared pans.

2. Combine the coconut milk and palm sugar in a small saucepan over low heat. Cook, stirring, for 1-2 minutes or until sugar dissolves. Remove from heat. Add the milk and eggs and whisk until well combined. Strain through a fine sieve into a jug. Pour evenly among the muffin pans.

3.Cook, covered, in a steamer basket over a wok half filled with simmering water, for 10 minutes or until custards are just set. Remove from heat. Set aside to cool slightly. Loosely cover with plastic wrap and place in the fridge overnight to chill. Turn onto a serving platter to serve.

Ready in: 25 minutes