-
Bring the granulated sugar and water to
the boil in a heavy-based saucepan, stirring all the time to dissolve
the sugar.
-
Boil for 3-4 minutes, or until the mixture
turns to a golden brown caramel syrup.
-
Remove from the heat and stir in 1
tablespoon of water if the mixture has become too thick.
-
Pour the caramel syrup into 4 ramekins,
swirling it around so that it coats the sides as well as lying at the
bottom.
-
Pour the milk and the coconut milk into
another saucepan, stir and heat until you can see small bubbles forming
around the edge.
-
Meanwhile, beat the eggs in a mixing bowl
with the caster sugar and vanilla essence.
-
Remove the milk from the heat and pour it
steadily over the egg mixture, whisking hard all the time.
-
Divide the mixture between the ramekins
and place them on a rack in a roasting tin half filled with water. Bake
in a preheated oven, 160oC (325oF), Gas Mark 3,
for 40 minutes or until cooked.
-
Remove the ramekins from the oven and
allow them to cool then run a knife around the edge of each one and turn
out the cr�me caramels on to dessert plates.
-
Sprinkle with the toasted desiccated
coconut and lime rind strips before serving.