About this recipe:I am allergic to dairy, but love creme caramel. I tried making a classic creme caramel with coconut milk to see how it compares to the real thing. While the texture is not 100% the same as making it with regular milk, it is still very delicious and much appreciated for those of us who are allergic to dairy or lactose intolerant!
Preheat the oven to 180 C / Gas 4. Line a roasting tin or baking dish with a damp kitchen towel.
In a heavy bottomed saucepan over medium heat, melt 100g sugar until golden. Carefully pour hot sugar evenly into four oven-proof ramekins, tilting them to coat bottoms evenly.
In another saucepan, bring coconut milk just to the boil over medium heat. Take off the heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in 70g sugar. Pour coconut milk mixture evenly into ramekins.
Place ramekins on towel, inside roasting tin, and place roasting tin on oven rack. Fill roasting tin with boiling water from the kettle to reach halfway up the sides of the ramekins.
Bake in preheated oven 40 minutes, until set. Let cool, invert and serve. For best results, chill for a few hours before inverting and serving.
While I haven't tried it, you could try making this with half coconut milk and half soya milk. But my husband said he couldn't really detect much coconut flavour, and I must admit - it doesn't really taste that coconutty.