Thai Coconut Caramel Custard

Ingredients list for Thai Coconut Caramel Custard

• 2 cups Coconut milk
• 2 cups Palm sugar
• 4 Eggs

Method

1. Preheat oven to 180° C.
2. Heat coconut milk in a deep non-stick pan on low heat. Take it off the heat.
3. Heat 1 cup palm sugar in a shallow non-stick pan, add ½ cup water and cook till the sugar dissolves and caramelizes.
4. Pour the caramel into each ramekin mould and set aside to cool slightly.
5. Break the eggs into a mixing bowl and beat well. Add warm coconut milk, remaining palm sugar and mix well. Strain the mixture into another bowl. Fill the ramekins upto ¾ with the custard mixture.
6. Cover each ramekin mould with an aluminium foil and keep them in a baking tray. Pour water into the baking tray, keep the tray in the preheated oven and bake for 30-35 minutes.
7. Take them out of the oven and allow to cool completely. Demould and serve.