Coconut Creme Caramel
Ingredients:
1 cup sugar
½ cup water
5 eggs, lightly beaten
375 ml can evaporated milk
400 g can sweetened condensed milk
300 ml carton thickened cream
½ cup coconut
Method:
Combine sugar and water in a pan, stir constantly over heat, without boiling, until sugar is dissolved.
Bring to the boil.
Boil uncovered and without stirring for about 5 minutes, or until mixture is well browned.
Pour caramel into a deep, 20cm round cake pan, quickly tilt pan to coat base evenly with caramel.
Combine eggs, evaporated milk, condensed milk, cream and coconut in a bowl, pour over caramel.
Place pan in a baking dish with enough boiling water to come halfway up side of pan.
Bake in moderately slow oven for about 1 ½ hours, or until custard is just set ( it will become firmer on cooling).
Remove pan from water, cool to room temperature, then cover and refrigerate overnight.
Carefully run a knife around edge of pan, turn dessert onto a serving plate.
