Eggs & Dairy Foods Fruits & Dessert Recipe

Tropical Creme Caramel

Tropical creme caramel topped with banana sliced and mint leaves

Rich and creamy tropical creme caramel made of an eggy creamy custard with a tropical twist. You only need 6 ingredients and a few simple steps to make this decadent dessert.

Creme caramel or caramel custard is an eggy custard dish with a layer of caramel sauce. Usually, it is made using evaporated milk, eggs, sugar, and condensed milk. This time I replace half of the milk with coconut milk and infused the custard with fragrant lemongrass.

Tropical creme caramel

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Related article: Tropical Creme Caramel 

Tropical Creme Caramel


Creme caramel

  • 100ml sweetened condensed milk
  • 100g sugar


  • 200ml heavy cream
  • 200ml coconut cream
  • 50g lemongrass
  • 100ml sweetened condensed milk
  • 4 free-range eggs


  1. First, make the caramel: cook sweetened condensed milk and sugar over low heat until brown. Pour 2 tablespoons of caramel into each ramekin.
  2. Bruised the lemongrass with the back of the knife and roughly chop. Mix lemongrass with cream and coconut milk, warm over low heat, and let them simmer for about 3-5 minutes. Let stand at room temperature for about 1-3 hours to infuse the milk with lemongrass. Strain and set aside the lemongrass pieces.
  3. Beat the eggs using a whisk, add the sweetened condensed milk and infused cream. Beat until all mixed well. Strain and pour into the caramel-filled ramekins.
  4. Place the ramekins in a baking dish, add 2 cm of water. Bake in the oven at 150 degrees celsius for 25-35 minutes until the texture is a bit dense, then remove.
  5. Let the creme caramel cool to room temperature, then refrigerate for at least 3 hours.
  6. To serve, place a sharp knife around the inside of each ramekin, place a serving plate on top of the ramekin and flip it over, shaking gently to release the creme caramel. Add mint leaves and banana slices on top.

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