The dessert for the Thai theme kitchen at the South Arm Community Kitchen is a coconut milk based Creme Caramel.
This Thai Creme Caramel uses maple syrup as the caramel.
Ingredients
- 1 cup coconut milk
- 2 eggs
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla or 1/4 teaspoon pandan essence
- 1/4 cup maple syrup
- 1 pinch of salt
- 1 teaspoon coconut oil (or other healthy oil)
Source: South Arm Community Kitchen
Makes 4
Instructions
| Preheat oven to 350F.
Lightly grease 4 ramekins with oil. |
| Beat eggs with a fork or with an electric mixer for 1 minute. |
| Add the salt, sugar, vanilla and coconut milk. Stir until well combined. |
| Pour a little syrup into the bottom of each ramekin; enough to cover the bottom, plus up to 1 tablespoon more. |
| Now pour the egg and coconut mixture into each ramekin up to 3/4 full. Do not stir; the syrup should naturally remain at the bottom of the ramekin. |
| Place the ramekins in a large glass baking dish or on a deep-sided roasting pan. Pour some water into the bottom of the baking dish or pan until water reaches 1/4 way up the side of the ramekins. |
| Bake for 30 minutes, or until an inserted fork comes out clean.
Allow to cool, then place in the refrigerator until ready to serve. To serve, use a paring knife to run along the side of the ramekin to loosen the pudding. Use a plate to cover the ramekin and turn up-side-down to drop the creme caramel on the plate. |
