- 1cup white sugar
- 1/3 cup water
- 400 ml coconut milk
- 1 1/2 cup milk
- 6 eggs - lightly whisk
- 1/2 firmly packed brown sugar
- 1 tsp vanilla essence
- Garnishing - toasted grated coconut and shredded lime rind
Combine water and white sugar in a saucepan over low heat. Cook stirring constantly until sugar dissolves. Increase to high heat and bring to boil. Once boil... leave it ..do not stir for 3-4 minutes or until golden . Pour the caramelised sugar over 8 ramekins (size 2/3 cup). Set aside for 5 minutes.
Whisk coconut milk, milk, egg, brown sugar and vanilla essence in a large bowl until well combined. Strain through and pour into the ramekins.
Line a baking tray with kitchen towel. Place the ramekins in the baking tray. Pour boiling water into the baking tray reaching half way up the ramekins. Baked at 160C for 40-45 minutes or until set. Set to cool and refrigerate overnight.