A Thai version of the classic creme caramel dessert that is super-easy to make, melt-in-your mouth delicious, and healthier than traditional creme caramel! This recipe calls for coconut milk instead of cream (coconut milk contains good fats that actually lower your cholesterol), so if you're lactose-intolerant, this is a good dessert choice for you. It also makes an elegant dessert to serve guests or take to a party. Best of all, this recipe can be whipped up and in the oven in less than 10 minutes!
Prep Time: 8 minutes
Cook Time: 30 minutes
Ingredients:
- Serves 4
- 1 cup coconut milk
- 2 eggs
- 1 Tbsp. sugar
- 1 tsp. vanilla extract OR 1/4 tsp. pandan essence/paste (available in tiny bottles at Asian/Chinese food stores)
- 1/4 cup (or more) maple syrup or table syrup
- pinch of salt
- a little canola oil (or other healthy oil) for greasing ramekins
Preparation:
- 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.
- Add the salt, sugar, vanilla OR pandan paste, and coconut milk and stir until well blended. (If you are using pandan essence/paste, note that it will turn the dessert 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 until 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 at least 1/4 way up the side of the ramekin.
- Bake for 30 minutes, or until a fork inserted into the pudding comes out clean. Allow to cool, then place in the refrigerator until ready to serve.
- 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.
- Serve with green tea or strong coffee.
Thai-style Creme Caramel will keep (covered) in the refrigerator for up to 5 days.
