Lime And Coconut Creme Caramel - cooking recipe

Ingredients

1 cup sugar
1 can (14 oz) coconut milk
1 can (9 oz) coconut cream
4 None eggs, plus 4 yolks
1 None lime, peel grated, plus additional to serve
None None Raspberries, to serve

Preparation

Preheat the oven to 300\u00b0F.
Place 3/4 cup of the sugar and 1/3 cup water in a small saucepan on low heat. Stir until the sugar dissolves. Increase heat to high and bring to a boil, without stirring. Boil for 5-8 mins, brushing down sides of pan with a wet brush, until the syrup just begins to turn a golden caramel.
Working quickly, pour evenly among eight 3/4-cup ramekins, tilting to spread the caramel evenly over the bottoms. Place in a large baking pan.
Combine the coconut milk and coconut cream in a small saucepan on high heat. Bring almost to a boil. Remove from heat.
Whisk the eggs, remaining 1/4 cup sugar and lime peel in a large bowl. Gradually add milk mixture, whisking constantly to combine. Strain through a fine sieve into a large bowl. Pour evenly into ramekins. Pour enough boiling water in the baking pan to come halfway up sides of the ramekins.
Bake for 30-35 mins, until just set and slightly wobbly in center. Remove from the baking pan and cool. Refrigerate for 4 hours or overnight.
To serve, run a small knife around the inside edge of the ramekins to loosen. Invert carefully onto serving plates. Top with the raspberries and decorate with additional lime peel.