Coconut Crème Caramel

Coconut Crème Caramel
Photo by Oxmoor House

Ingredients

  • Toasted coconut (optional)
  • 1 cup sugar, divided
  • 1 cup sugar, divided
  • Cooking spray
  • 1 cup 2% reduced-fat milk
  • ¼ teaspoon coconut extract
  • 1/8 teaspoon salt
  • + 6 more ingredients
    • 1/8 teaspoon salt
    • 1 cup light coconut milk
    • 3 large eggs, beaten
    • 2 large egg whites, beaten
    • Cooking spray
    • Toasted coconut (optional)

Preheat oven to 325°. Heat 1/2 cup sugar in a small heavy saucepan; cook over medium-high heat, stirring constantly with a wooden spoon until sugar melts and turns light brown. Quickly pour hot caramel into 6 (6-ounce) custard cups or ramekins coated with cooking spray. Carefully tilt each cup to...

View full recipe at My Recipes

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