COCONUT CREME CARAMELS

Preparation Method :

• Whisk eggs and half of the sugar together in medium bowl. Bring coconut cream and milk to boil in saucepan; pour mixture into heatproof jug.
• Gradually whisk the hot coconut cream mixture in the egg mixture. Strain mixture into large jug; stir in coconut.
• Combine the water and remaining sugar in small saucepan. Stir over low heat until sugar is dissolved, bring to boil.
• Boil for about 3-5 minutes without stirring. Remove from heat.
• Pour a little toffee into six moulds; pour coconut mixture over toffee.
• Place moulds in small baking dish; pour in enough boiling water to come halfway up sides of moulds.
• Pre heat the oven 190^oC / 375^oF / Gas mark 5. Bake until caramels are just set.
• Remove from water; cool to room temperature. Refrigerate overnight before serving.