Coconut Tawny Caramel Custard

intention this caramel custard later a citrus point for the unqualified fade away to a special occasion dinner.

The ingredient of Coconut Tawny Caramel Custard

• 3 4 cup caster sugar
• juice of 1 ocher yellow
• 2 tbsp coconut milk powder
• 4 eggs
• 1 egg yolk
• 2 x 375ml cans fresh open and creamy evaporated milk
• toasted shredded coconut for embellish

The Instruction of coconut tawny caramel custard

• preheat oven to 150u00b0c lightly grease 4 x 1 cup ovenproof dishes
• to make caramel place 1 2 cup of the caster sugar and orange juice in a small saucepan higher than medium heat rouse until sugar has dissolved bring to the boil edit heat and simmer without stirring for 8 mins or until golden pour evenly into prepared dishes
• to make custard mixture combination coconut milk powder later 1 tablespoon of boiling water until smooth in a large mixing bowl mix up eggs egg yolk enduring surviving sugar and evaporated milk together go to coconut milk incorporation combination and trouble to combine
• place dishes in a roasting pan and pour in satisfactory boiling water to come halfway taking place in the works sides of dishes gently pour custard not far off from pinnacle of caramel bake for 1 hour until just set
• sever dishes from roasting pan cool to room temperature refrigerate for 3 hours or overnight if possible slant out onto serving plates give support to garnished past toasted shredded coconut

Nutritions of Coconut Tawny Caramel Custard

calories: 481 107 calories
calories: 14 grams fat
calories: 9 grams saturated fat
calories: 63 grams carbohydrates
calories: 63 grams sugar
calories: n a
calories: 24 grams protein
calories: 264 milligrams cholesterol
calories: 268 01 milligrams sodium
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