Coconut and persimmon baked custards with caramel sauce are a spin on traditional crème caramels. We’re taking custard deliciousness to the next level with the unusual but amazing combination of creamy coconut and sweet persimmon. Fruity, creamy, and divine.
Coconut and persimmon baked custards with caramel sauce
- 125ml (½ cup) sugar
- 60ml (¼ cup) hot water
- 3 eggs
- 20ml (4 tsp) sugar
- seeds from ½ vanilla pod
- 250ml (1 cup) coconut milk
- 125ml (½ cup) milk
- 2 persimmons, peeled and cut into 1cm rounds to fit a ramekin
- biscuits, to serve
- fresh mint, to serve
Heat the sugar and water in a saucepan over gentle heat. When the sugar has dissolved, stop stirring and increase heat. Let it bubble away until it turns to a golden syrup, 2 – 3 minutes. Swirl the sauce around in the pot without stirring.
Preheat the oven to 160°C. Lightly spray 4 ramekins or dariole moulds with cooking spray. Pour some of the caramel sauce into each ramekin and allow it to cool until hard.
Whisk the eggs, sugar and vanilla seeds together in a mixing bowl. Heat the coconut milk and plain milk in a saucepan over medium heat. Remove from heat just before it starts to boil and whisk into the egg mixture.
Place a slice of persimmon in each ramekin and pour the coconut milk mixture on top. Place the 4 ramekins in a deep baking dish and fill the baking dish up with water until it comes halfway up the sides of the ramekins. Bake until set, 40 minutes to 1 hour. When cooled, place in the fridge for at least 3 hours or overnight.
To turn them out, gently loosen the sides with a sharp knife. Wrap a tea towel that has been soaked in warm water around the mould for a few seconds and turn out into a serving bowl. Serve with biscuits on the side and garnished with fresh mint.
Cook's tip: The biscuits add a nice crunch to this smooth and creamy dessert – try a good quality shortbread.