Dessert

Baked coconut custard

sweets toffee, Golden oldie - Baked coconut custardRecipes+
8
20M
55M
1H 15M

Ingredients

Method

1.Combine sugar and 1/4 cup water in a medium saucepan. Stir over low heat until sugar dissolves.
2.Increase heat to moderate. Boil, without stirring, for 8-10 minutes or until rich golden brown (using a wet pastry brush, brush down sides of pan occasionally). Pour toffee into a 20cm (base measurement) round cake pan.
3.Preheat oven to 160°C (140°C fan-forced). Combine cream, milk and vanilla in a medium saucepan. Bring to a simmer over moderate heat. Remove from heat.
4.Whisk eggs and extra sugar in a large heatproot bowl. Stir in hot cream mixture. Strain custard through a fine sieve over toffee in pan.
5.Place in a roasting pan; pour enough boiling water into roasting pan to reach halfway up side of cake pan. Bake for 35-40 minutes or until just set at centre.
6.Remove from oven. Remove cake pan from water bath. Cool slightly. Cover with plastic food wrap; chill for 6 hours or overnight.
7.Run a fine-bladed knife around rim of pan. Invert onto a 1cm-deep serving plate. Decorate with raspberries and mint. Serve.

You can replace coconut milk with 1 1/2 cups milk.

Note

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