When you crave something creamy, sweet and smooth but also light, why not make some custard. Much like tapioca (see my earlier post) custard has a reputation as an old-school, boring pudding - but I disagree. Adding a bit of flavour and love can turn a plain egg custard into a
My custardly creation is based on a traditional crème caramel making process: I use a base of brown sugar caramel and then add a mix of delicious coconut cream, milk, eggs, dark agave syrup and lime zest. I bake my little pots of creamy goodness and then place them in the fridge to get a wonderfully wobbly but firm texture.
baked coconut custards with lime
*use organic where possible
1/3 cup brown sugar
pinch sea salt
270 ml coconut cream
200 ml low fat milk (any kind will do)
2 tbsp dark agave syrup (or a similarly sweet sweetner)
zest of 1 lime
Preheat oven to 180 degrees C
Add brown sugar to a small pot on medium heat and let caramelize. Pour caramel into 6 ramekins and ensure it covers the bottom. In a separate large bowl, beat 3 eggs, add coconut cream, milk, salt, and agave syrup and lime zest and mix well. Divide mix between ramekins and place into roasting tray – fill with 1inch of hot water (to create a water bath) and place into oven*. Bake for 40-45 minutes or until set. Let cool and place into fridge. To serve carefully tip out custards onto plate. Yum!
*note – I covered the custards with foil for half the baking time – if you don’t want any colour on the top, make sure to cover the whole time.