Coco-Fever Crème Caramel

Yield: 8 servings

Ingredients Needed

•           1 cup White Sugar

•           6 heaped tbsp Dairy Dairy Full Cream Powdered Milk + 2 cups Water (mixed)

•           1 cup Water

•           2 packets Coconut Milk Powder

•           1 stalk Fever (Lemon) Grass

•           4 Eggs (room temperature)

•           1 tin Condensed Milk

•           1 tsp Vanilla Essence

Method

Method

  • Add 4 tbsp water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high heat, swirling occasionally, until caramel begins to turn amber (6-8 minutes). Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
  • Blend 2 cups Dairy Dairy Full Cream Powdered Milk with a cup of water and the 2 packets of coconut milk powder, transfer to a heavy sauce pan/pot.
  • Pound fever grass using a rolling pin (or any heavy object) and add to the Dairy Dairy Full Cream Powdered Milk mixture. Slowly bring to a simmer then remove from heat and allow to cool.
  • After cooling, strain the Dairy Dairy Full Cream Powdered Milk mixture to remove bits of fever grass (any bits will change the texture).
  • Blend the eggs, condensed milk and vanilla essence and add the Dairy Dairy Full Cream Powdered Milk mixture.
  • Pour over caramelized sugar and bake at 350° F in a water bath for 30 minutes.
  • Cool, flip and enjoy.

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