400ml can coconut milk
6 eggs, lightly whisked
1 teaspoon vanilla paste
1 cup white sugar
1 1/2 cups of milk
1/3 cup water
1/2 cup firmly packed brown sugar
grated lime zest to serve
Preheat oven to 160c. Combine the white sugar and water in a medium saucepan over low heat. Cook, stirring until sugar dissolves (about 2 minutes). Increase heat to high and bring to the boil. Boil without stirring until the sugar turns to a golden color. Pour the caramel mixture evenly among 6 (2/3 cup) oven proof ramekins. Set aside until set.
Whisk until well combined the coconut milk, milk, egg, brown sugar and vanilla paste in a large bowl. Pour this mixture over the caramel mixture in the ramekins. Place ramekins in a pan and pour enough boiling water to reach halfway up the side of the ramekins. Bake 34-40 minutes or until the custards are just set. Remove from pan and let cool on a rack. Cover with plastic wrap and refrigerate 6 hours. To serve, run a knife around the edge of the ramekins and carefully turn onto serving plates. Sprinkle with grated lime zest.
The Culinary Chase’s Note: For added flavor, toast some shredded coconut and sprinkle on top of the creme caramel.