COCONUT CREAM MOULDS

Preparation Method :

• Have ready 8 small ovenproof dishes about 150 ml / ¼ pint / ⅔ cup capacity. To make the caramel, place the sugar and water in a saucepan and heat gently to dissolve the sugar, then boil rapidly, without stirring, until the mixture turns a rich golden brown.
• Remove at once from the heat and dip the base of the pan into a basin of cold water (this stop its cooking). Quickly but carefully pour the caramel into the oven proof dishes to coat the bases.
• To make the custard, place the water in the same saucepan, add the coconut and heat until coconut dissolves, stirring all the time. Place the eggs, egg yolks and caster sugar in a bowl and beat well with a fork. Add the hot coconut milk and stir well to dissolve the sugar. Stir in the cream and strain mixture into a jug.
• Arrange the dishes in a roasting tin and fill with enough cold water to come halfway up the sides of the dishes. Pour the custard mixture into the caramel-lined dishes, cover with greaseproof paper or foil and cook in the oven (140°C / 275°F / gas 1) for about 40 minutes or until set.
• Remove the dishes from the roasting tin and leave to cool. Chill overnight in the refrigerator. To serve, run a knife around the edge of each dish and turn out on to a serving plate. Serve with slices of banana or slivers of fresh pineapple sprinkled with freshly grated or desiccated coconut.