Interstitial Cystitis Friendly Coconut Crème Caramel
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Learn more →Ingredients
4 servings
For the caramel
- ¾ cup granulated sugar
- 3 tbsp water
For the custard
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- 3 large pasteurized eggs
- 2 pasteurized egg yolks
- ⅓ cup granulated sugar
- 1 tsp pure vanilla powder
- 1 pinch salt
Instructions
- 1
Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a 9×13-inch baking dish and set aside.
- 2
Combine 3/4 cup sugar and 3 tbsp water in a small saucepan over medium heat, stirring just until the sugar dissolves. Once the mixture comes to a boil, stop stirring and cook, swirling the pan occasionally, until the caramel turns a deep amber — the color of dark honey — about 8–10 minutes. Watch closely once it begins to color, as it can darken quickly. Immediately pour the caramel evenly into the four ramekins, tilting each to coat the bottom. Set aside to harden.
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