Coconut Crème Caramel & Mango Vanilla Bean Compote

Nov 30, 2011

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Servings
6 servings
Course
Dessert

Ingredients

  • 6 4 oz. porcelain ramekins
  • 1 c sugar
  • 1/4 c water
  • 2 c toasted coconut flakes
  • 2 c milk
  • 1 vanilla bean split and scraped
  • 1/3 c sugar
  • 3 eggs plus 2 yolks

Instructions

  1. Bring sugar, water, coconut and milk to a boil.
  2. Combine eggs and eggs yolks in stainless bowl.
  3. Add 1/2 of milk mixture to eggs. Add the egg mixture to the remaining milk mixture.
  4. Strain through a fine mesh strainer. Pour into ramekins.
  5. Place ramekins in 2" deep oven proof baking pan and fill with enough hot water to reach halfway up sides of ramekins. Cover pan with foil.
  6. Bake in a preheated 300° F oven until set, approximately 40 minutes.

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