Coconut caramel custard

By Chef Steve Raj

Caramel : 

• In a sauce pan heat the sugar over medium flame, swirling the pan occasionally so until the sugar melts and turns a deep amber colour approx. 
• 2 to 3 minutes. Once caramelised, slowly whisk in the hot water till mixture bubbles. With this caramelised mixture cover a quarter baking dish on all sides and the base. 
• Set aside for cooling.

Custard : 

• In a medium sauce pan, combine the coconut milk, whole milk and sugar till it dissolves completely
• In a large bowl whisk together the vanilla essence and eggs
• Now, slowly add the hot sweetened milk into this
• Make sure that the milk is not hot otherwise the eggs will scramble
• Preheat oven at 175 degrees, carefully pour the custard mixture into the caramel lined baking dish and bake for 45 minutes.

 Serve chilled overnight and unmould the custard. Serve with the choice of your toppings.