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Baked Caramel Custard

A super rich and decadent dessert with only a handful of ingredients that's sure to impress!
Prep Time20 mins
Cook Time40 mins
Total Time5 hrs
Servings: 8
Author: Lisa@mummymade.It

Ingredients

INGREDIENTS

    Baked Caramel Custard

    • 1/2 Cup Maple Syrup
    • 1/2 teaspoon Salt
    • 1 1/2 Cups Coconut Cream use the thickened part of a can of coconut cream that has had its lid removed and placed in the fridge overnight. Do not use the watery component
    • 1 Cup Milk of choice
    • 1 teaspoon Vanilla Extract
    • 6 Egg Yolks

    Whipped Coconut Cream

    • 1 400 ml can Coconut Cream can opened and left in the fridge overnight- use only the thickened cream and discard or reuse the watery part
    • 2 teaspoons Maple Syrup
    • 2 teaspoons Vanilla Extract

    Caramel Sauce

    • 1/2 Cup Coconut Cream leave an opened can of coconut cream, opened in the fridge overnight. Use on only the thickened cream
    • 2 Tablespoons Maple Syrup
    • dash of Salt
    • 1/2 teaspoon Vanilla Extract

    Instructions

    INSTRUCTIONS

      Baked Caramel Custard

      • Preheat the oven to 160C/320F.
      • Lightly grease 4-5 small ramekins.
      • Place the maple syrup and coconut cream in a medium pot over a medium heat and bring to a rolling boiling. Reduce the heat to medium/low and simmer until the mixture turns dark in colour (approximately 8-10 minutes).
      • Add the coconut milk and stir.
      • Add the vanilla extract and salt and bring to a rolling boil again then simmer over a medium heat for 3 minutes.
      • Whisk the egg yolks in a bowl of a kitchen stand mixer (this can also be done by hand) until smooth and glossy.
      • Slowly add the hot mixture down the edge of the bowl whilst whisking on a medium setting and whisk until combined.
      • Evenly pour the custard into the 4 prepared ramekin dishes. Place the ramekins on a baking tray then place the tray in the oven. Pour boiling water into the baking tray until it reaches 1/2 the height of the ramekins.
      • Bake for 40-45 minutes. The top of the baked caramel custard will be golden and firm to touch.
      • Remove the tray and allow to cool for 5 minutes before removing the ramekins from the water bath.
      • Place the custards in the fridge for 3-4 hours.
      • Serve with Whipped Coconut Cream and Caramel Sauce.

      Whipped Coconut Cream

      • Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
      • Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
      • Add the maple syrup and vanilla and continue whisking until thick (this can take up to 5 minutes depending on the quality of your cream).
      • Depending on your taste buds you may require more sweetener.
      • The cream will thicken after being chilled in the fridge.

      Caramel Sauce

      • Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.
      • Bring the mixture to boil, then reduce to a medium heat.
      • Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning.
      • This will take approximately 10-15 minutes, depending on the quality of your coconut cream.
      • Add vanilla and continue to cook on medium heat for another 2 minutes.
      • The caramel will be dark golden in colour and delicious.
      • When cooler, place into container and keep in fridge. The caramel will thicken as it refridgerates. It may need to be gently warmed to be 'drizzlable', but do not have it too hot as it will melt the cream.

      Notes

      Make the cream and sauce whilst the caramel custard is baking and then allow then to all cool and/or thicken in the fridge before serving.
      Adapted from Sugar Hero