Prep Time: 8 minutes
Cook Time: 30 minutes
Total Time: 38 minutes
Yield: SERVES 4
- 1 cup good-quality coconut milk
- 2 eggs
- 1 Tbsp. sugar
- 1/4 tsp. pandan essence/paste (available in tiny bottles at Asian/Chinese food stores), OR 1 tsp. vanilla (*see note below recipe)
- 1/4 cup (or more) maple syrup, table syrup, OR your own syrup made with Thai Palm Sugar
- pinch of salt
- a little coconut oil, canola oil or other healthy oil
- Preheat oven to 350 degrees. Lightly grease ramekins with oil.
- Beat eggs by hand with a fork or with an electric mixer for 1 minute. Then add the salt, sugar, vanilla OR pandan paste, and coconut milk. Stir until well combined. (If you are using pandan essence/paste, note that it will turn the desset a bright tropical green.)
- Pour a little syrup into the bottom of each ramekin (enough to cover the bottom + up to 1 Tbsp. more).
- Now pour egg and coconut mixture into each ramekin up to 3/4 full. (Do not stir - syrup will naturally remain at the bottom of the ramekin.)
- Place ramekins in a large glass baking dish or on a deep-sided roasting pan. Pour some water into the bottom of the baking dish or pan - until water reaches 1/4 way up the side of the ramekin.
- Bake 30 minutes, or until an inserted fork comes out clean. Allow to cool, then place in the refrigerator until ready to serve. (Note: you can also serve this dessert warm - it's delicious both ways!)
- To serve, run a knife around the inner rim of each ramekin (to loosen pudding). Overturn the ramekins onto individual dessert plates. The pudding should fall out easily, with the syrup naturally dripping down over the coconut custard. ENJOY!
- Make-ahead Tip: Thai-style Creme Caramel will keep (covered) in the refrigerator for up to 5 days.