5.16.2011

Cold and creamy cups of custard


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
magical treat.
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
serves 6
*use organic where possible

1/3 cup brown sugar
3 eggs
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.


18 comments:

  1. Oh my. These are lovely! I don't think custards are a bad thing ;-) Anything creamy and cold is awesome :-)

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  2. Lovely twist on cream caramel. Going to have to search out agave syrup, but the rest I can easily get. Looking forward to making this.

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  3. Coconut and lime - how zesty! :-)

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  4. What a great dessert - I bet it tastes simply divine.

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  5. Your blog is lovely. So happy to have discovered it =D

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  6. Agreed, this sounds magical with the lime and deep brown sugar caramel. And I, too, like serving custards and the like in mismatching ramekins and dishes. Somehow makes it more intriguing and charming, don't you think?

    Cheers,

    *Heather*

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  7. These look delicious - and your pictures are amazing! What a great combination of flavors!

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  8. This custard/caramel combo looks heavenly. I would love some right now! Maybe 10:30 a.m. is a little too early to be craving sweets though??

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  9. Thanks for kind words friends! I'm glad you like my version of creme caramel : )

    Heather - yes, I love mismatched anything as it's always prettier!

    Caroline - strangely I never think it's too early for dessert cravings!

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  10. Custard is my one weakness...so creamy. Gaaah. I think I might just need this!

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  11. I agree..custard can be a magical treat..especially when paired with amazing flavors and stunning photography like yours

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  12. Stunning photos and such a great combo. Congratulations on another winner!

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  13. Hi! my award from last week is back on! Please come and check it out: http://cookingitalianinthemidwest.blogspot.com/2011/05/roasted-tomato-pasta.html

    Hopefully blogger won't crash this time!

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  14. What a wonderful flavor combination for custard...they are gorgeous!

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  15. Looks wonderful! Great writing and pictures!

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  16. Your custard is perfect. I love making it but rarely take the time. Your photos give me inspiration to head into the kitchen and start breaking a few eggs! Thank you.

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  17. Your custards look so creamy. I love the idea of coconut and lime as a flavoring in them.

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