Crème caramel with coconut milk.

DI Chiara Maci | 26 Feb 2018


Milk + sugar + eggs. A classic.

Crème caramel, the traditional milk pudding, today with a slightly exotic touch: the add of coconut milk.

Delicious, tasty and with a particular flavour.



300 ml whole milk

200 ml coconut milk

3 yolks

1 whole egg

100 g granulated sugar

1 vanilla bean

For the caramel:

100 g granulated sugar

2 tablespoons of water


– Prapare the caramel, putting the sugar in a small pot with two tablespoons of water.

– Raise the heat and cook until you get a golden brown caramel, rather dark but not too much. Be careful not to get it burnt.

– Pour it slowly into the crème caramel mould (even rectangular and low as mine), covering the bottom and the edges. Let it rest until the caramel gets dried.

– Pour milk and coconut milk in a small pot with the vanilla bean and cook until reduced by one-third.

– Break the eggs in a bowl, add sugar and mix with a wooden spoon until it’s melted.

– Take off the vanilla bean and join the cooled milk to the eggs, mix everything and pour it into the mould.

–  Put it into a baking tray with high edges, pour boiling water inside it and cook the crème caramel in a bain marie at 180c in the oven for about 45 minutes.

– Take the mould off the bain marie, let the crème caramel cool down and put it into the fridge for a few hours before serving it reversed over a  plate.

Photo By Chiara Maci
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