Coconut Creme Caramel - Dairy Free - cooking recipe

Ingredients

3/4 cup sugar
1 (14 ounce) can coconut milk
3 medium eggs

Preparation

Preheat oven to 300.
Put half the sugar in a saucepan over medium heat.
Stir and let the sugar caramelize. When melted and golden brown (not burnt), pour the caramel equally into 4 remekins.
In a small pan, heat the coconut milk over allow heat until warm.
In a bowl, beat eggs with the remaining sugar until light and creamy.
Gradually add the coconut milk, beating as you do.
Strain the custard and pout into remekins. put the remekins into a baking panm and pour enough hot water around them so it come halfway up the cups.
bake for 30 - 40 minutes, until the coconut caramels are set.
When cool, refrigerate the remekins.
To serve, run a knife around the edges of the bowl and invert onto plate.
Make 4 individual custards.