It Just Has To Be Delicious

Thai Creme Caramel

Thai Creme Caramel

This little dessert is a real winner. It is dairy free (unless you use milk chocolate) and gluten free too, and it tastes amazing.

The quantities given here will make enough to fill about 6 ramekins – it depends on the size of your ramekins. If you have too much you can always make an extra ‘tester’ portion.

You need:

500ml coconut cream

approx 6 tablespoons of golden syrup (or maple syrup, or sugar syrup made with brown sugar and water)

2 teaspoons of vanilla essence

1 to 2 tablespoons of caster sugar (depending on how sweet you like it)

4 eggs

a pinch of salt

200g Dark good quality chocolate e.g. Lindt 70%

Fruits – I used strawberries and lychees

Cocktail sticks

Method:

Heat the oven to 180 deg C.

Prepare a roasting tin which is large enough to contain all of your ramekins. The roasting tin will be a bain marie, so boil the kettle.

Grease the ramekins very lightly with a little oil or dairy free spread – just a very thin smear on a piece of paper towel.

Put approx a tablespoon of syrup at the bottom of each ramekin so that it spreads out and thinly covers the bottom of the ramekin.

Whisk the eggs in a bowl until they are light and fluffy – approx 2 minutes. Add the sugar, vanilla, salt and coconut cream and whisk again.

Pour the mixture gently into the ramekins (I used a ladle for mine), leave a gap at the top of the ramekin, don’t overfill them.

Place the filled ramekins in the roasting tin and pour some boiled water into the roasting tray so that it comes at least halfway up the side of them, bit don’t fill it up too much because you don’t want water to splash into the mixture.

Bake them in the oven for approximately 30 minutes until they are lightly set.

Cool them at room temperature, then put them in the fridge.

While they are cooling, melt the chocolate in a glass bowl over a saucepan with some water in it or use a double boiler.

Wash the strawberries and dry them on kitchen towel. Remove the leaves. If using tinned lychees, drain them well and pat them dry with kitchen towel.

Coat some of the strawberries and lychees in chocolate by dropping them into the chocolate, turning them with a spoon and using a cocktail stick to lift them out onto baking parchment. Place them in the fridge to harden.

To turn the creme caramels out, run a knife around the edge of the ramekin, place a plate over the top and invert them. Tap lightly until they fall out onto the plate – they will spread a little.

Serve with some natural fruits and some chocolate fruits. Dust with a little icing sugar or cocoa powder.

For variations you can flavour the custard with something other than vanilla e.g. almond, hazelnut, pandan paste.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Tag Cloud

%d bloggers like this: