Fresh, canned or powdered reconstituted coconut milk
To make the caramel, dissolve the sugar
over low heat, in a small, heavy-based pan, swirling constantly until
the sugar becomes golden. Stir in hot water carefully as the mixture
will splatter. Quickly stir to dissolve any lumps and boil about 2
minutes until liquid and dark brown but not burned.
Grease a 6-cup soufflé dish with butter or
margarine and pour the caramel into it. Tilt dish to ensure caramel
coats the base.
To make the custard, beat eggs and vanilla
in a large bowl. Combine coconut milk and milk with sugar in a saucepan
and cook over low heat until sugar dissolves. Remove from stove and beat
quickly into eggs and vanilla so eggs do not curdle. Sieve custard only
if it is lumpy. Pour slowly into soufflé dish on top of caramel.
Pre-heat oven to 325oF/160oC.
In the base of a large roasting pan, place two layers of paper toweling,
then the soufflé dish before pouring hot water into the roasting pan to
come half-way up the soufflé dish. Bake in the center of the oven for
about 50 minutes or until a knife inserted into custard is clean when
Do not allow water to boil. Remove soufflé
dish. Cool in a pan of cold water. Chill, covered with plastic wrap ,
To serve, run a knife round the inside
edge of the soufflé dish and place a dinner plate on top. In a quick
movement, invert the dish and the crème caramel will unfold onto the