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.
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Related article: Tropical Creme Caramel
Tropical Creme Caramel
Ingredients
Creme caramel
- 100ml sweetened condensed milk
- 100g sugar
custard
- 200ml heavy cream
- 200ml coconut cream
- 50g lemongrass
- 100ml sweetened condensed milk
- 4 free-range eggs
Direction
- First, make the caramel: cook sweetened condensed milk and sugar over low heat until brown. Pour 2 tablespoons of caramel into each ramekin.
- 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.
- 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.
- 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.
- Let the creme caramel cool to room temperature, then refrigerate for at least 3 hours.
- 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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