Half a dozen coconuts that came from my mother's garden went into making popular sweets like laddoos and gujias and that lovely Malaysian curry called rendang. Although I use packaged coconut milk at times, freshly made ones are more than welcome. And the thought of creme caramel with coconut milk was an obvious choice. Needless to say that scenes from Fox Traveler's Food Safari and sights from all the other food shows keep dancing in my head!
This morning we woke up to an overcast sky. The thought of impending rain called for a celebration.;) At least let us be spared of the dust that threatens to cloud our vision and everything else!
With one grated coconut the yield was nearly one large bowl of milk. I'm already thinking about how I can use up that coconut. Maybe that'll come in a future post. For the caramel, I used a hundred grams of grated jaggery.
I'm also using my 3" ramekins that I bought from Urban Dazzle. So convenient for desserts.
Well, it didn't rain and it looks like we'll have to keep biting the dust after all.;))
|Coconut creme caramel|
Coconut milk 200 ml
Milk 150 ml
Jaggery (for the caramel) 100 grams
Sugar (for the custard) 3 heaped tablespoons
Vanilla essence 1 teaspoon
Butter to grease the ramekins
Pour about two tablespoons of water in a pan. When it heats up, add the grated jaggery and let it cook till the colour changes to a reddish brown. Pour the caramel into prepared ramekins. Butter the ramekins from the layer above the caramel.
Heat the milk along with the sugar. Stir till the sugar melts. Then add the coconut milk. Remove from the stove. Meanwhile beat the eggs and the yolks with a fork or an egg-beater. Pour the milk into the eggs, constantly stirring the mixture. Also add a tablespoon of vanilla essence. Pass the eggs/milk mixture through a sieve and then pour them into the prepared ramekins.
Fill the oven tray halfway with water. Place the ramekins on the tray and bake at 180* C for thirty minutes or till a knife inserted into the pudding comes out clean. Cool and refrigerate for two hours or so before serving.