Crème Caramel (Coconut Custard Pudding)
The ingredients of Caramel Custard Pudding are very simple. Generally, caramel pudding can be made with eggs, milk and sugar. But today we will change the taste and make a custard pudding with the coconut flavor.
- Prep time
- 15 min
- Cook time
- 1 hr 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 2 Eggs (Total egg liquid 110g)
- 2 Eggs (Total egg liquid 110g)
- 50 ml Thick Coconut Milk
- 50 ml Thick Coconut Milk
- 170 ml Coconut Water
- 170 ml Coconut Water
- A little Salt
- 20 g Caster Sugar
- 20 g Caster Sugar
- 40 g Palm Sugar
- 40 g Palm Sugar
- 40 ml Water
- 40 ml Water
- 2 Pandan Leaves
- 2 Pandan Leaves
Instructions
- 1
Put palm sugar and water in a pot and cook over medium heat until thick and slightly sticky.
- 2
Pour into the mould and let cool.
- 3
Put thick coconut milk, coconut water, salt and pandan leaves in a pot and cook over medium heat until simmer.
- 4
Preheat the oven to 130°C.
- 5
Stir well the egg liquid and caster sugar.
- 6
Stir quickly while pouring coconut milk into the egg liquid.
- 7
Filter the egg liquid 2-3 times.
- 8
Cover the cup with banana leaves or aluminium foil (to prevent the surface from being dried)
- 9
Place in a baking tray and pour hot water to the level of egg liquid.
- 10
Place in the oven and bake at 130°C for 80 minutes or until cooked. (Please adjust the temperature and time according to your own oven)
- 11
Chill in the refrigerator for at least 2 hours.
- 12
Use a knife to cut along the cup and then reverse the cup.
- 13
Gently shake the cup to release the pudding.